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.

Elise

Recipe Summary

prep:
25 mins
cook:
12 mins
additional:
1 hr
total:
1 hr 37 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

260 calories; protein 13.4g 27% DV; carbohydrates 29.9g 10% DV; fat 11.7g 18% DV; cholesterol 14.5mg 5% DV; sodium 494.7mg 20% DV. Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/19/2010
I would have given this a 5 and next time I make this with modifications it will be a 5. There was WAY TOO much vinegar. One bite and my husband spit it out. I would use a milder marinade or just brush with olive oil and a touch of vinegar. You can really substitute any veggies for this. I used diced zucchini diced the mushroom stems artichokes and fresh spinach. Great overall idea with many possiblilities just watch that vinegar! Read More
(68)

Most helpful critical review

Rating: 3 stars
11/08/2010
Found the recipe too heavy on the vinegar. Will soften next time. Also cooked for 25 min at 350d. Was not done/hot at the recommended 12 min time. Read More
(10)
83 Ratings
  • 5 star values: 34
  • 4 star values: 32
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 3
Rating: 4 stars
03/19/2010
I would have given this a 5 and next time I make this with modifications it will be a 5. There was WAY TOO much vinegar. One bite and my husband spit it out. I would use a milder marinade or just brush with olive oil and a touch of vinegar. You can really substitute any veggies for this. I used diced zucchini diced the mushroom stems artichokes and fresh spinach. Great overall idea with many possiblilities just watch that vinegar! Read More
(68)
Rating: 5 stars
11/25/2009
I've been making stuffed portobellos for years in a similar fashion. The recipe changes every time based on what I have on hand. Last time I used about 3/4 cup leftover cooked basmati rice, sauteed summer squash, zucchini, tomato, onion, garlic, about 1/2 cup breadcrumbs, and 1/2 cup chedder cheese. I also like to add 1 beaten egg to help it all hold together. If you don't have time to marinate, drizzle the mushroom caps (stem side up) with a little balsamic (not too much, it can be overpowering) or soy sauce and bake for about 10 mins before topping with the stuffing. Read More
(61)
Rating: 5 stars
02/24/2008
Really, really excellent vegetarian dish. I didn't have eggplant so substituted regular mushrooms which worked just fine. One change I would make would to be to cook the whole dish maybe 15-18 minutes to make the portobello a little bit more tender. Read More
(41)
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Rating: 5 stars
02/23/2008
I loved these. I didn't have an eggplant, so I used the spinach,garlic,onion, artichoke heart, and added fresh chopped roma tomatoes. I also added a little red wine to the bottom of the baking dish. Excellent. Read More
(18)
Rating: 5 stars
06/10/2008
This is a wonderful vegetarian recipe. To make it a bit more economical I use regular sliced mushrooms and just layer all the ingredients to make it into a casserole. I do use a little less Balsamic vinegar but otherwise follow the recipe as is. Read More
(17)
Rating: 5 stars
06/22/2009
Oh my! These were oh-so-good! I had to use my mushroom caps quickly but had no time to go to the store so I made a couple alterations - no eggplant so I used a mixture of chopped white mushrooms and summer squash (which actually made this very colorful!) fresh spinach which I just barely wilted in the pan and no fresh tomatoes on hand so I use canned diced tomatoes. Threw some oregano in there and also cut back on the mozzarella. Finally I had no time to marinate so I just brushed the tops of the mushroom caps with the vinegar - added a little olive oil to it also. I look forward to making these with eggplant or zucchini or whatever combinations I can come up with. Very versatile recipe! Thanks Elise!!! Read More
(14)
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Rating: 4 stars
02/08/2011
Awesome recipe but I have to admit I tweaked it a bit! I read a the reviews and decided to tone down the vinegar. I sprinkled about 2 tbsp of vinegar and a pinch of garlic and onion powder into each cap and let it soak in while I prepared the remaining ingredients. I did bake them for about 25 min as after 12 they were barely warm. I used fresh instead of frozen spinach but I am sure the result was the same. She is right great way to get your veggies! Read More
(13)
Rating: 3 stars
11/08/2010
Found the recipe too heavy on the vinegar. Will soften next time. Also cooked for 25 min at 350d. Was not done/hot at the recommended 12 min time. Read More
(10)
Rating: 4 stars
10/19/2007
These were great! My 12 year old daughter does not eat meat anymore so I'm always looking for vegetarian dishes for her. I made these stuffed mushrooms and served them with a green salad and a loaf of crusty Italian bread. Even my husband who always wants meat with dinner enjoyed this. I made extra and took them for lunch the next day. I will definitely make these again. Thanks for the recipe. Read More
(9)