Recipes

Vegetable-Stuffed Portobello Mushrooms

Name: Vegetable-Stuffed Portobello Mushrooms
Prep time: 25 min
Cook time: 12 min
Total time: 97 min
Ingredients: 1 cup balsamic vinegar; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 4 large portobello mushrooms, wiped clean and stems removed; 2 tablespoons olive oil; 1 small eggplant, peeled and diced; 1 cup frozen spinach; 0.5 cup shredded mozzarella cheese; 2 plum tomatoes, diced; 1 (6 ounce) jar artichoke hearts in brine, drained and chopped; 0.25 cup grated Parmesan cheese

4.1

(82)

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This is the perfect way to eat your vegetables and add another recipe to your list of vegetarian meals. The dish can be served alone or over angel hair pasta. Any leftover stuffing can be used the next day in an egg white omelet.

Recipe by Elise

Published on October 4, 2018

10

Prep Time:

25 mins

Cook Time:

12 mins

Additional Time:

1 hr

Total Time:

1 hr 37 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 cup balsamic vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
4 large portobello mushrooms, wiped clean and stems removed
2 tablespoons olive oil
1 small eggplant, peeled and diced
1 cup frozen spinach
½ cup shredded mozzarella cheese
2 plum tomatoes, diced
1 (6 ounce) jar artichoke hearts in brine, drained and chopped
¼ cup grated Parmesan cheese

Directions

Stir the balsamic vinegar, garlic powder, and onion powder together in a small bowl until blended. Place the mushrooms into a large resealable plastic bag. Pour in the balsamic vinegar mixture, seal bag, and turn gently to coat mushrooms evenly with marinade. Place in refrigerator for 1 hour.
Place the olive oil into a skillet, and heat over medium-high heat. Stir in the eggplant and spinach; cook and stir until eggplant turns golden brown, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
Remove mushrooms from marinade, shake off any excess, and discard marinade. Place mushrooms in prepared dish, top side down. Spoon the eggplant and spinach mixture evenly over the mushrooms. Sprinkle with mozzarella cheese. Divide the tomatoes and artichoke hearts evenly between the mushrooms. Top each mushroom with Parmesan cheese.
Place in preheated oven, and bake until the cheese melts, about 12 minutes. Serve hot.

Nutrition Facts (per serving)

260	Calories
12g	Fat
30g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 260
% Daily Value *
Total Fat 12g	15%
Saturated Fat 4g	18%
Cholesterol 15mg	5%
Sodium 495mg	22%
Total Carbohydrate 30g	11%
Dietary Fiber 8g	29%
Total Sugars 15g
Protein 13g
Vitamin C 19mg	96%
Calcium 274mg	21%
Iron 2mg	13%
Potassium 1122mg	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.