(Photography: Juan Carlo, Table Settings: Sur La Table, Westlake Village Food Styling: Mary K.Benson)

Scrumptious Artichoke Stuffed Portobellos is really quite simple and offers busy hosts a handy appetizer or side dish that can be served with ease and elegance. In this stylish treatment, baby portobello caps are stuffed with a creamy, rich tasting filling. Portabello mushrooms are actually mature Cremini mushrooms that have been allowed to ripen up to seven days longer. As a result, portabello mushrooms develop much larger caps that average up to six inches in diameter. Smaller baby portobello mushrooms have caps that average 2 1/2 inches in diameter and are sometimes called stuffing portobellos.

Lite Silken Tofu, quartered artichokes, and nutritional yeast combine to create a filling with rich flavor and a velvety texture. In this dish, healthy alternatives replace traditional ingredients, reduce fat and eliminate cholesterol. The luscious filling for these popular appetizers can be made in advance and refrigerated. The filling is mounded into the caps just before baking and sprinkled with whole wheat bread crumbs.

Artichoke Stuffed Portobellos
(Reprinted with permission, The Enlightened Kitchen, John Wiley & Sons, Inc.©Marie Oser 2002)
16 Stuffed Portobello Mushrooms

• 16 stuffing portobellos (or 1 1/4 lb. large stuffing mushrooms)
• 1 (12.3 ounce package) Mori-Nu lite silken tofu
• 3 cloves garlic, peeled
• 1 (14 ounce can) quartered artichoke hearts, drained
• 1 small leek, cleaned and diced**
• 1 (26 gram) pkg. Tofu Hero, Italian Herb Medley
• 1/2 tsp. dried thyme
• 1/8 tsp. coarse black pepper
• 1/3 cup nutritional yeast
• swhole wheat bread crumbs

  Preheat oven to 400°, Spray baking pan with olive oil.
  Wipe mushrooms with a damp paper towel and remove stems, leaving caps intact Place mushrooms on a baking pan cavity side up, and set aside. Place the tofu in food processor Add garlic and blend. Add artichoke hearts and process. Add the leeks** and Tofu Hero, thyme, pepper, and yeast. Process, spoon filling into mushroom caps and sprinkle with bread crumbs. Bake for 20 minutes. Serve Hot.

Enlightened Artichoke Stuffed Portobellos
Nutrition Analysis: per serving: one stuffed Portobello
Protein 6g, Carbohydrate 10 g, Fiber 2g, Fat .5 g, Cholesterol 0 mg, Calcium 23 mg Sodium 109 mg
Calories 49
from Protein: 35% , from Carbohydrate :57% , from Fat: 8%

Traditional Artichoke Stuffed Portobellos
Nutrition Analysis: per serving: one stuffed Portobello
Protein 4g, Carbohydrate 6.g, Fiber 1g, Fat 10 g, Cholesterol 27 mg, Calcium 93mg Sodium 296 mg
Calories 126,
from Protein: 12%, Calories from Carbohydrate: 20%, from Fat: 68%

Nutritional Yeast - Available in health food stores, these delicious flakes are very high in protein and B vitamins. Red Star and KAL Nutritional Yeast contain Vitamin B12.

Tofu Hero - (Formerly Tofu Helper) Spice packs that are made to be combined with a box of silken tofu to create a quick andtasty meal. Also used to flavor fillings and dips. Available in 4 varieties at health food stores and supermarkets, nationwide from Morinaga Nutritional Foods, Inc.

**Leeks - Leeks have a thick, white cylindrical stalk and look very much like an enormous scallion. Leeks lend subtle flavor to the delectable filling. Because they can be very gritty, it is important to clean leeks thoroughly to avoid unpleasant residue. Trim the roots and ends, and without cutting all the way through, slit the leek along the side. Fan the layers open and rinse thoroughly under cold running water. Finally, soak the rinsed leeks in a large bowl of cold water, changing the water several times, until no grit appears in the bottom of the bowl.

Whole Wheat Bread Crumbs - In most cases, commercial bread crumbs contain hydrogenated oils a source of trans-fat which is detrimental to the heart. Wholesome bread crumbs are available at health food stores and some supermarkets.