VEGETABLE-STUFFED PORTOBELLO MUSHROOMS

Vegetable-Stuffed Portobello Mushrooms image

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.

Provided by Elise

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h37m

Yield 4

Number Of Ingredients 11

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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

Steps:

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 : Calories 260.2 calories, Carbohydrate 29.9 g, Cholesterol 14.5 mg, Fat 11.7 g, Fiber 8.1 g, Protein 13.4 g, SaturatedFat 3.5 g, Sodium 494.7 mg, Sugar 15.4 g