Vegetable-Stuffed Portobello Mushrooms Recipe
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Vegetable-Stuffed Portobello Mushrooms

By: Elise  
"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."

Rating: This weblink has been rated 20 times with an average star rating of 4.3 Read Reviews (19)

Rate/Review | 854 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
25 Min
Cook Time:
12 Min
Ready In:
1 Hr 37 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 cup balsamic vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 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
  • 1/2 cup shredded mozzarella cheese
  • 2 plum tomatoes, diced
  • 1 (6 ounce) jar artichoke hearts in brine, drained and chopped
  • 1/4 cup grated Parmesan cheese

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 260 | Total Fat: 11.7g | Cholesterol: 15mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2008 by Claire 
Really, really excellent vegetarian dish. I didn't have eggplant so substituted regular... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2007 by almondjoy 
These were great! My 12 year old daughter does not eat meat anymore so I'm always looking for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2008 by SLJ6 
I loved these. I didn't have an eggplant, so I used the spinach,garlic,onion, artichoke heart,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by Christine M Supporting Member (Click to learn more about Supporting Membership)
Oh my! These were oh-so-good! I had to use my mushroom caps quickly but had no time to go to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2009 by LINDA MCLEAN 
These were fabulous Elise!! Some members commented on the balsamic overpowering the mushrooms... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2008 by LISSALEONE 
This is a wonderful vegetarian recipe. To make it a bit more economical I use regular sliced... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2008 by Jen S. 
I liked this recipe but my DH said that it was too vinegar-y. He was right but it still had... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2008 by DITTILY 
I've never reviewed a recipe before, but I was so unimpressed and disappointed with this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by KOALAGIRL 
This recipe is so versatile in that you can switch up the ingredients to go in the "filling"... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2008 by Aditi 
We added some spice (red pepper flakes), salt and pepper, and some garlic to give more flavor. MORE

 
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