Vegetable-Stuffed Portobello Mushrooms

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Healthy: Vegetable-Stuffed Portobello Mushrooms
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Servings: 4
balsamic vinegar
garlic powder
onion powder
large portobello mushrooms, wiped clean and stems removed
olive oil
eggplant, peeled and diced
frozen spinach
shredded mozzarella cheese
plum tomatoes, diced
artichoke hearts in brine, drained and chopped
grated Parmesan cheese
  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
  4. 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.
  5. Place in preheated oven, and bake until the cheese melts, about 12 minutes. Serve hot.
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