READY IN ABOUT 1¾ hrs

Vegetable-Stuffed Portobello Mushrooms

Read Reviews (46)

"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." — Elise

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

PREP 25 mins
COOK 12 mins
READY IN 1 hr 37 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 19, 2010

I would have given this a 5, and next time I make this, with modifications, it will be a 5. There was WAY TOO much vinegar. One bite and my husband spit it out. I would use a milder marinade, or just brush with olive oil and a touch of vinegar. You can really substitute any veggies for this. I used diced zucchini, diced the mushroom stems, artichokes and fresh spinach. Great overall idea with many possiblilities, just watch that vinegar!

—mcshaw30

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Most Helpful Critical Review

Nov 08, 2010

Found the recipe too heavy on the vinegar. Will soften next time. Also, cooked for 25 min at 350d. Was not done/hot at the recommended 12 min time.

—jeffm

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55 Ratings

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Nov 25, 2009

I've been making stuffed portobellos for years in a similar fashion. The recipe changes every time based on what I have on hand. Last time I used about 3/4 cup leftover cooked basmati rice, sauteed summer squash, zucchini, tomato, onion, garlic, about 1/2 cup breadcrumbs, and 1/2 cup chedder cheese. I also like to add 1 beaten egg to help it all hold together. If you don't have time to marinate, drizzle the mushroom caps (stem side up) with a little balsamic (not too much, it can be overpowering) or soy sauce and bake for about 10 mins before topping with the stuffing.

—Liana

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Feb 24, 2008

Really, really excellent vegetarian dish. I didn't have eggplant so substituted regular mushrooms which worked just fine. One change I would make would to be to cook the whole dish maybe 15-18 minutes to make the portobello a little bit more tender.

—Claire

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Jun 10, 2008

This is a wonderful vegetarian recipe. To make it a bit more economical I use regular sliced mushrooms and just layer all the ingredients to make it into a casserole. I do use a little less Balsamic vinegar but otherwise follow the recipe as is.

—LISSALEONE

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Feb 23, 2008

I loved these. I didn't have an eggplant, so I used the spinach,garlic,onion, artichoke heart, and added fresh chopped roma tomatoes. I also added a little red wine to the bottom of the baking dish. Excellent.

—SLJ6

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Jun 22, 2009

Oh my! These were oh-so-good! I had to use my mushroom caps quickly but had no time to go to the store so I made a couple alterations - no eggplant, so I used a mixture of chopped white mushrooms and summer squash (which actually made this very colorful!), fresh spinach, which I just barely wilted in the pan, and no fresh tomatoes on hand so I use canned diced tomatoes. Threw some oregano in there and also cut back on the mozzarella. Finally, I had no time to marinate so I just brushed the tops of the mushroom caps with the vinegar - added a little olive oil to it also. I look forward to making these with eggplant, or zucchini, or whatever combinations I can come up with. Very versatile recipe! Thanks, Elise!!!

—Christine M

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Feb 08, 2011

Awesome recipe, but I have to admit I tweaked it a bit! I read a the reviews and decided to tone down the vinegar. I sprinkled about 2 tbsp of vinegar and a pinch of garlic and onion powder into each cap and let it soak in while I prepared the remaining ingredients. I did bake them for about 25 min, as after 12 they were barely warm. I used fresh instead of frozen spinach but I am sure the result was the same. She is right, great way to get your veggies!

—kmtod1

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Nutrition

Calories
260 kcal
13%

Carbohydrates
29.9 g
10%

Cholesterol
15 mg
5%

Fat
11.7 g
18%

Fiber
8.1 g
32%

Protein
13.4 g
27%

Sodium
495 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegetable-Stuffed Portobello Mushrooms

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 260
Calories from Fat: 105

% Daily Value *
Total Fat 11.7g 18 %
** Saturated Fat 3.5g 18 %
Cholesterol 15mg 5 %
Sodium 495mg 20 %
** Potassium 1122mg 31 %
Total Carbohydrates 29.9g 10 %
Dietary Fiber 8.1g 32 %
Protein 13.4g 27 %
Sugars 15.4g
Vitamin A 109 %
Vitamin C 32 %
Calcium 34 %
Iron 24 %
** Thiamin 21 %
** Niacin 68 %
** Vitamin B6 21 %
** Magnesium 24 %
** Folate 63 %

* 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.