Artichoke Topped Portobello Mushrooms

Name: Artichoke Topped Portobello Mushrooms
Total time: 45 min
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

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Remove mushroom stems. Chop them and set them aside. Bake whole mushrooms at 425 F for 15 minutes, with their smooth side down on a large baking pan (around 15" x...

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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