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Nutrition Facts
Serving Size 149 g
(Approx. 8 Servings)
Amount Per Serving
Calories 250 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 400 mg 17%
Total Carbohydrate 15 g 5%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 13 g
Vitamin A 10% Iron 8%
Vitamin C 4% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Artichoke Parmesan Stuffed Mushrooms
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
8  People


Recipe makes 8 Servings

16 Oz crimini mushrooms
8 4/5 Oz package Central Market Barley and Lentils
6 .7000 Oz jar Conserva della Nonna Artichoke Cream
1/4 cup(s) flat leaf parsley, finely chopped
1/2 Tsp lemon, zested
1/2 Tsp kosher salt
1/2 Tsp black pepper, freshly ground
8 Oz H-E-B Fancy Shredded Parmesan cheese
3/4 cup(s) panko breadcrumbs
1 Tsp olive oil
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Preheat oven to 400°F and line a baking sheet with foil.
Brush mushrooms with damp paper towel to remove any loose dirt. Cut stem off evenly with bottom edge of mushroom. Using a melon ball scoop or apple corer, gently remove base of mushroom stem to leave enough room to add stuffing. Set aside.
To make stuffing, add barley and lentil blend to a small mixing bowl. Add artichoke cream, parsley, lemon zest, salt, pepper and half of cheese. Stir to combine.
Carefully pack stuffing into hollowed out mushrooms.
Mix remaining cheese with breadcrumbs and drizzle with oil. Top stuffed mushrooms with breadcrumbs.
Bake 15 to 20 minutes, depending on size of mushrooms. Mushrooms should be tender/firm and breadcrumbs will be golden brown.


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