Bursting with flavor, a couple of these stuffed portobellos alongside a salad make for a meatless light spring supper. They freeze great, too: Prepare up to baking, wrap tightly and freeze until ready to thaw and cook as directed.
Preheat oven to 400 degrees.
Gently remove stems and scoop gills from mushroom caps. Brush generously with oil and place, gills side down, on a cake cooling rack over a baking pan. Bake for 20 minutes.
Heat large skillet to medium high. Sauté garlic in 3 tablespoons of oil for about a minute. Stir in rice, broccoli, tomatoes, raisins, red peppers, oregano, salt and pepper. Cook for 2–3 minutes, stirring frequently. Dollop cream cheese into rice mixture and stir until incorporated.
Remove from heat and stir in nuts, basil and Asiago cheese. Divide among the mushroom caps. Return to oven for 20 minutes or until cheese melts. Top with Parmesan and feta and serve immediately.