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Vegetable-Stuffed Portobello Mushrooms

Vegetable-Stuffed Portobello Mushrooms Recipe

  • 1 cup balsamic vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 4 large portobello mushrooms, wiped clean and stems removed
  • 2 tablespoons olive oil
  • 1 small eggplant, peeled and diced
  • 1 cup frozen spinach
  • 1/2 cup shredded mozzarella cheese
  • 2 plum tomatoes, diced
  • 1 (6 ounce) jar artichoke hearts in brine, drained and chopped
  • 1/4 cup grated Parmesan cheese
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 260
Total Fat 11.7g
Saturated Fat 3.5g
Cholesterol 15mg
Sodium 495mg
Total Carbohydrate 29.9g
Dietary Fiber 8.1g
Sugars 15.4g
Protein 13.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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