Main
Recipes
Course
Main Dishes
Vegetable-Stuffed Portobello Mushrooms Recipe

Vegetable-Stuffed Portobello Mushrooms Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 cup balsamic vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
4 large portobello mushrooms , wiped clean and stems removed
2 tbsp olive oil
1 small eggplant, peeled and diced
1 cup frozen spinach
1/2 cup shredded mozzarella cheese
2 plum tomatoes, diced
1 (6 oz) jar artichoke hearts in brine, drained and chopped
1/4 cup grated parmesan cheese

Directions:

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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	213.29 Kcal (893 kJ)
Calories from fat	82.88 Kcal
		% Daily Value*
Total Fat	9.21g	14%
Cholesterol	8.04mg	3%
Sodium	255.98mg	11%
Potassium	572.38mg	12%
Total Carbs	21.98g	7%
Sugars	15.7g	63%
Dietary Fiber	5.35g	21%
Protein	10.01g	20%
Vitamin C	9.1mg	15%
Vitamin A	0.4mg	13%
Iron	1.6mg	9%
Calcium	288.1mg	29%

Amount Per 100 g
Calories	75.26 Kcal (315 kJ)
Calories from fat	29.25 Kcal
		% Daily Value*
Total Fat	3.25g	14%
Cholesterol	2.84mg	3%
Sodium	90.32mg	11%
Potassium	201.97mg	12%
Total Carbs	7.76g	7%
Sugars	5.54g	63%
Dietary Fiber	1.89g	21%
Protein	3.53g	20%
Vitamin C	3.2mg	15%
Vitamin A	0.1mg	13%
Iron	0.6mg	9%
Calcium	101.7mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Chicken Parmesan

Water, Olive oil, Boneless skinless chicken breast, Eggs and 10 more..
Eggplant Parmigiana Caponata

Olive oil, divided, Eggplant, sliced into 1/2 inch rounds and 16 more..
Eggplant Steaks With Chickpeas, Feta Cheese and Black Olives

Balsamic vinegar, Tamari soy sauce, Garlic cloves, minced and 11 more..
Stuffed Eggplant Parmesan

Olive oil and 10 more..
Vegetable Stacks

Olive oil, Eggplant, cut in 12 slices (1/2 inch thick ) and 8 more..
Eggplant-Noodle Gratin

Olive oil, Coarsely chopped peeled eggplant and 12 more..
Megan's Amazing Spaghetti and Meatballs

Olive oil, Yellow onion, chopped, Garlic, minced and 15 more..
Eggplant and Tomato Pizza

Olive oil, Cubes japanese eggplant (about 8 oz) and 5 more..
Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

Olive oil, Zucchini, sliced, Garlic, crushed and 5 more..
Portobello Pizzas

Portobello mushrooms (4 to 4-1/2 inches), stems removed and 10 more..
Eggplants With Pesto

Olive oil, for frying, Eggplants , halved lengthwise and 6 more..
Tomato Pesto Tart

Packacgae refrigerated pie crusts and 7 more..
Eggplant Bharta

Olive oil, Eggplant , roasted, Onion, chopped fine and 11 more..
Classic Caponata

Olive oil, Eggplant, unpeeled, and cut into 1/2 cubes and 7 more..