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Vegetable-Stuffed Portobello Mushrooms

Vegetable-Stuffed Portobello Mushrooms Recipe

Description

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.

Ingredients

  • 1 cup balsamic vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4 mushrooms 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 eaches plum tomatoes, diced
  • 1 (6 ounce) jar artichoke hearts in brine, drained and chopped
  • ¼ cup grated Parmesan cheese

Instructions

  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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Nutritional Information

Vegetable-Stuffed Portobello Mushrooms

Servings Per Recipe: 4
Calories: 260.2
% Daily Value *
protein: 27 %
carbohydrates: 10 %
exchange other carbs:
dietary fiber: 33 %
sugars:
fat: 18 %
saturated fat: 18 %
cholesterol: 5 %
vitamin a iu: 109 %
niacin equivalents: 68 %
vitamin b6: 21 %
vitamin c: 32 %
folate: 28 %
calcium: 27 %
iron: 14 %
magnesium: 24 %
potassium: 31 %
sodium: 20 %
thiamin: 22 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*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.

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