Artichoke Topped Portobello Mushrooms | Just A Pinch

Ingredients

• 1 cup(s) long-grain brown rice (cooked according to package directions without salt or fat)
• 8 large portobello mushrooms (5" to 6"in diameter)
• - nonstick vegetable cooking spray
• 1 tablespoon(s) olive oil
• 1/2 cup(s) red bell pepper, chopped
• 6 clove(s) garlic, minced
• 1/2 cup(s) onion, chopped
• 1/2 can(s) artichoke hearts in water, drained and chopped into 1/2" pieces (13.75 oz can)
• 1/2 teaspoon(s) dried basil
• 1/2 teaspoon(s) marjoram
• 1/2 teaspoon(s) thyme
• 1/4 cup(s) seasoned bread crumbs or Panko
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) black pepper
• 1 1/2 cup(s) shredded low-fat mozzarella cheese
• 1/2 cup(s) crumbled Feta cheese