Vegetable-Stuffed Portobello Mushrooms

Vegetable Stuffed Portobello Mushrooms

A healthy meatless dish that’s not only delicious but also low in calories, Vegetable-Stuffed Portobello Mushrooms is a great way to get your daily dose of vegetables and protein. These stuffed mushrooms come with a side of marinara sauce for dipping and are perfect as an appetizer or main course. This recipe can be prepared ahead of time and frozen for later use!
This blog post will teach you how to make Vegetable-Stuffed Portobello Mushrooms at home with easy step by step instructions. It will include the ingredients list, cooking instructions, video tutorial link, and finally photos of finished product. The best part? You can make these vegetable stuffed portobello mushrooms without any special ingredients!

prep: 25 mins, cook: 12 mins, additional: 1 hr, total: 1 hr 37 mins, Servings: 4, Yield: 4 servings


1 (6 ounce) jar artichoke hearts in brine, drained and chopped

4 large portobello mushrooms, wiped clean and stems removed

½ teaspoon garlic powder

1 cup balsamic vinegar

½ cup shredded mozzarella cheese

2 tablespoons olive oil

1 small eggplant, peeled and diced

½ teaspoon onion powder

2 plum tomatoes, diced

1 cup frozen spinach

¼ cup grated Parmesan cheese


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 9×13 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.

Nutrition Facts:

Per Serving: 260 calories; protein 13.4g; carbohydrates 29.9g; fat 11.7g; cholesterol 14.5mg; sodium 494.7mg.

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