Vegetable-Stuffed Portobello Mushrooms

Name: Vegetable-Stuffed Portobello Mushrooms
Prep time: 1 h 37 min
Cook time: 1 h 37 min
Total time: 1 h 37 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams artichoke hearts in brine, drained and chopped; 237 milliliters balsamic vinegar; 1 small eggplant, peeled and diced; 237 milliliters frozen spinach; 1 teaspoons garlic powder; 2 Tbsps olive oil; 1 teaspoons onion powder; 59 milliliters grated Parmesan cheese; 2 plum tomatoes, diced; 4 larges portobello mushrooms, wiped clean and stems removed; 118 milliliters shredded mozzarella cheese

If you have roughly 1 hour and 37 minutes to spend in the kitchen, Vegetable-Stuffed Portobello Mushrooms might be a great gluten free and primal recipe to try. This recipe serves 4. One serving contains 262 calories, 10g of protein, and 13g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of artichoke hearts, garlic powder, eggplant, and a handful of other ingredients are all it takes to make this recipe so tasty. Several people really liked this side dish.

Instructions

Stir the balsamic vinegar, garlic powder, and onion powder together in a small bowl until blended.

Ingredients you will need

Balsamic Vinegar

Garlic Powder

Onion Powder

Equipment you will use

Bowl

Place the mushrooms into a large resealable plastic bag.

Ingredients you will need

Mushrooms

Equipment you will use

Ziploc Bags

Pour in the balsamic vinegar mixture, seal bag, and turn gently to coat mushrooms evenly with marinade.

Ingredients you will need

Balsamic Vinegar

Mushrooms

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.

Ingredients you will need

Olive Oil