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Vegetable-Stuffed Portobello Mushrooms

Vegetable-Stuffed Portobello Mushrooms

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4
Recipe by
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Ingredients

  • 1 cup balsamic vinegar
  • 12 tsp garlic powder
  • 12 tsp onion powder
  • 4 portobello mushrooms (wiped clean and stems removed)
  • 2 tbsps olive oil
  • 1 eggplant (peeled and diced)
  • 1 cup spinach (frozen)
  • 12 cup shredded mozzarella cheese
  • 2 plum tomatoes (diced)
  • 6 ozs artichoke hearts (brine drained and chopped)
  • 14 cup grated parmesan cheese
Prep Time
25 min
Total Time
1 hr 37 min
Servings
4 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 240 Calories from Fat 100
% Daily Value *
Total Fat 11g 17%
Saturated Fat 3.5g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 210mg 9%
Potassium 790mg 23%
Total Carbohydrate 25g 8%
Dietary Fiber 6g 24%
Sugars 15g
Protein 9g
Vitamin A 20%
Vitamin C 15%
Calcium 15%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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