Vegetable-Stuffed Portobello Mushrooms

AllRecipes
413
11
240
97

Ingredients

1 cup balsamic vinegar
1/2 teaspoons garlic powder
1/2 teaspoons onion powder
4 portabello mushroom (large, wiped clean and stems removed)
2 tablespoons olive oil
1 eggplant (small, peeled and diced)
1 cup frozen spinach
1/2 cups shredded mozzarella cheese
2 plum tomatoes (diced)
6 ounces artichoke hearts (in brine, drained and chopped)
1/4 cups grated parmesan cheese
Read Directions

NutritionView more

240Calories
Sodium8%DV180mg
Fat14%DV9g
Protein16%DV8g
Carbs10%DV30g
Fiber36%DV9g

PER SERVING *

Calories240Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat2.5g13%
Trans Fat
Cholesterol10mg3%
Sodium180mg8%
Potassium950mg27%
Protein8g16%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate30g10%
Dietary Fiber9g36%
Sugars16g32%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.