Artichoke-Stuffed Portabellas

Filled with artichoke hearts and roasted red peppers. Taken from Light & Tasty magazine.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1  tablespoon olive oil
• 1  tablespoon  balsamic vinegar
• 4  portabella mushrooms, stems removed (large)
• 1  cup water-packed artichoke hearts, rinsed, drained and coarsely chopped (canned)
• 1 (7 ounce) jar  roasted sweet red peppers, drained and coarsely chopped
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons  fat-free Italian salad dressing
• 3  tablespoons part-skim mozzarella cheese, shredded

Directions

1. In a small bowl, combine the oil and vinegar; brush over both sides of mushrooms.
2. Place mushrooms stem side down on a broiler pan coated with nostick cooking spray.
3. Broil 4-6 inches from the heat for 4 minutes.
4. Meanwhile, in a small bowl, combine the artichokes, roasted peppers, oregano, salt and pepper.
5. Turn mushrooms over; broil 2 minutes longer.
6. Fill with artichoke mixture; drizzle with dressing.
7. Broil for 2-3 minutes or until heated through.
8. Sprinkle with cheese.
9. Broil 1-2 minutes longer or until cheese is melted.