Stuffed portobello mushrooms
Last Sunday, after a weekend of heavy meals, my girlfriend and I decided we needed a lighter dinner. After looking around at a bunch of vegetarian recipes, I decided to mix together a few to make my own dish. The balsamic vinegar marinade gave the portobellos a great flavor, which mixed really well with the vegetables and tomato sauce. This turned out to be a really good healthy, vegetarian option. You could use almost any combination of veggies to stuff the mushrooms, but I was really happy with how my picks turned out. Ingredients 4 portobello mushrooms, stems and gills removed 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 cup balsamic vinegar 3 cloves garlic, minced 1 small yellow onion, diced 1 small yellow squash, cut into 1/2 inch pieces 6 ounce jar marinated artichokes, drained 1 red pepper, cut into 1/2 inch pieces 2 handfuls baby spinach leaves 1 1/2 cups tomato sauce (I used half a jar of Paul Newman tomato & basil sauce) Shredded mozzarella cheese ...