Vegetable Stuffed Mushrooms
Portobello caps soaked in balsamic vinegar make a sturdy, tangy base for a vegetable filling. An hour in the marinade seasons the mushrooms with garlic and onion powder and softens their meaty texture before they ever reach the oven. Browned eggplant and spinach go on top, with optional tomato and artichoke, then two cheeses. Skip the cheese for a lighter dish, or serve the caps over brown rice or whole wheat pasta.
Instructions
Stir the balsamic vinegar, garlic powder and onion powder together in a bowl. Put the cleaned mushroom caps in a gallon-size bag, pour in the vinegar mixture, and refrigerate for 1 hour.
Heat the olive oil in a small pan over medium-high heat. Stir in the eggplant and spinach a little at a time, and cook until the eggplant is slightly browned.
Heat the oven to 350°F (180°C) and lightly grease a 9x13-inch (22 x 32 cm) oven-safe dish.
Lift the marinated mushrooms out of the bag and set them in the dish with the gill side facing down. Spoon the eggplant and spinach evenly over the caps and top with the mozzarella.
If you want them, divide the diced tomatoes and chopped artichoke hearts among the mushrooms. Finish with the Parmesan.
Bake until the cheese just starts to melt, which takes no more than 15 minutes. Serve hot from the oven, on their own or over a small portion of brown rice or whole wheat angel hair pasta.
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