Vegetable-Stuffed Portobello Mushrooms

Plump portobello mushrooms are marinated in balsamic vinegar and seasonings, then topped with a savory stuffing of spinach, eggplant, artichoke hearts, Parmesan and mozzarella cheeses, then baked into a satisfying vegetarian main dish.

• Preparation Time: 25 mins
• Cooking Time: 12 mins
• Total Time: 37 mins
• Calories: 260 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.

Step 2

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.

Step 3

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.

Step 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.

Step 5

Place in preheated oven, and bake until the cheese melts, about 12 minutes. Serve hot.