Vegetable-Stuffed Portobello Mushrooms Recipe

Recipesfull introduces to you: Popular Recipes. (Vegetable-Stuffed Portobello Mushrooms Recipe). 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.

Brief

Prep 25 mins

Cook: 12 mins

Additional: 1hr

Total: 1hr37 mins

Servings: 4

Yield: 4 servings

Vegetable-Stuffed Portobello Mushrooms Recipe

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

Fruits and Vegetables

Directions

Step 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.

Step 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.

Step 3

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

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.

Nutritional Information

Vegetable-Stuffed Portobello Mushrooms Recipe

Servings Per Recipe:4

Calories: 260.2

% Daily Value *

Protein: 13.4g 27%

Carbohydrates: 29.9g 10%

Dietary Fiber: 8.1g 33%

Sugars: 15.4g

Fat: 11.7g 18%

Saturated Fat: 3.5g 18%

Cholesterol: 14.5mg 5%

Vitamin A Iu: 5458.1IU 109%

Niacin Equivalents: 8.9mg 68%

Vitamin B6: 0.3mg 21%

Vitamin C: 19.2mg 32%

Folate: 113.3mcg 28%

Calcium: 273.7mg 27%

Iron: 2.4mg 14%

Magnesium: 67.8mg 24%

Potassium: 1121.9mg 31%

Sodium: 494.7mg 20%

Thiamin: 0.2mg 22%

Calories From Fat: 105

*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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