"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
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large portobello mushrooms, wiped clean and stems removed
eggplant, peeled and diced
shredded mozzarella cheese
plum tomatoes, diced
1 (6 ounce) jar
artichoke hearts in brine, drained and chopped
grated Parmesan cheese
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!
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.
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.
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.
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.
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.
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!!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable-Stuffed Portobello Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 105
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