Looking for a lower-calorie artichoke dip alternative? The new KHTS Radio recipe category shares a full recipe for vegetarian artichoke-topped mushrooms that should satisfy your cravings for the creamy and cheesy substance.

This artichoke-topped mushroom recipe comes from the new KHTS Hometown Recipes category that aims to bring the freshest daily meals to your table.

The recipe calls for:

• 1 cup long-grain brown rice (cooked according to package directions without salt or fat)
• 8 large portobello (5″ to 6″ in diameter)
• nonstick vegetable cooking spray
• 1 tablespoon olive oil
• ½ red bell pepper, chopped
• 6 cloves minced garlic
• ½ cup onion, chopped
• ½ cup can artichoke hearts in water, drained and chopped into ½ pieces
• ½ teaspoon dried basil
• ½ teaspoon marjoram
• ½ teaspoon thyme
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon seasoned bread crumbs or panko
• 1 ½ cups shredded-low fat mozzarella cheese
• ½ cup crumbled feta cheese

How To Make Artichoke-Topped Portobello Mushrooms

Once you’ve gathered all your ingredients, it’s time to get cooking. Remove the mushroom stems from eight large portobello mushrooms, chop them into quarters and set them aside.

Bake the whole mushroom caps at 425 F for 15 minutes with their smooth side down on a large baking pan sprayed with nonstick vegetable spray.

In a large pan, heat olive oil over medium-high heat until hot. Sautee the mushroom stems, red bell peppers, garlic and onions for approximately five minutes or until tender. Remove the mixture from the heat and stir in artichoke hearts, herbs, bread crumbs, rice, salt and pepper.

Spoon the vegetable mixture over the pre-baked mushrooms. Cover each mushroom with a generous amount of mozzarella and feta cheese.

Bake the mushrooms at 425 F for around 10 minutes or until the cheese is melted and they are tender. Plate and enjoy.

For more recipes like these artichoke dip-stuffed mushrooms, click here.

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