Description
This is the perfect way to eat your vegetables and add another recipe to your list of vegetarian meals. The dish can be served alone or over angel hair pasta. Any leftover stuffing can be used the next day in an egg white omelet.
Ingredients
- 1 cup balsamic vinegar
- ½ teaspoon garlic powder
- ½ 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
- ½ cup shredded mozzarella cheese
- 2 plum tomatoes, diced
- 1 (6 ounce) jar artichoke hearts in brine, drained and chopped
- ¼ cup grated Parmesan cheese
Prep Time: 25 mins
Cook Time: 12 mins
Total Time: 1 hr 37 mins
Servings: 4