Vegetable-Stuffed Portobello Mushrooms

Vegetable-Stuffed Portobello Mushrooms

48 Reviews 9 Pics
  • Prep

    25 m
  • Cook

    12 m
  • Ready In

    1 h 37 m
Elise
Recipe by  Elise

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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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Reviews (48)

Rate This Recipe
mcshaw30
63

mcshaw30

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!

Liana
55

Liana

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.

Claire
40

Claire

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 29.9 g
  • 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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