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Vegetable-Stuffed Portobello Mushrooms

Vegetable-Stuffed Portobello Mushrooms

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Recipe by
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Ingredients

  • 1 cup balsamic vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 4 portabello mushroom (large, wiped clean and stems removed)
  • 2 tbsps olive oil
  • 1 eggplant (small, peeled and diced)
  • 1 cup frozen spinach
  • 1/2 cup shredded mozzarella cheese
  • 2 plum tomatoes (diced)
  • 1 in brine
  • 6 ozs artichoke hearts
  • 1/4 cup grated parmesan cheese
Prep Time
25 min
Total Time
1 hr 37 min
Servings
4 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 220 Calories from Fat 70
% Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat
Cholesterol less than 5 mg 1%
Sodium 135mg 6%
Potassium 940mg 27%
Total Carbohydrate 30g 10%
Dietary Fiber 9g 36%
Sugars 16g
Protein 7g
Vitamin A 20%
Vitamin C 20%
Calcium 10%
Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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