Vegetable-Stuffed Portobello Mushrooms

Vegetable-Stuffed Portobello Mushrooms

Elise 2

"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."


1 h 37 m servings 260 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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  1. 61 Ratings


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,...

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, sa...

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...

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 d...

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 Ba...

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 mushroo...

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 in...

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.

What a waste of some beautiful, fresh vegetables. The vinegar was so strong I could not finish eating the dish. I marinated five portobellos for 30 minutes and it still made it inedible. The top...