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
Grated parmesan cheese
Bread crumbs for topping
Directions:
1. Preheat oven to 375.
2. Mix the balsamic vinegar, onion powder and garlic powder. Marinate the mushrooms in the balsamic vinegar mix for 30 minutes to 2 hours.
3. Heat olive oil over medium high heat. Saute garlic, onions, squash, artichokes and red pepper until the vegetables become tender, about 4-5 minutes.
4. Add spinach leaves and saute until wilted, about a minute or so.
5. Add tomato sauce.
6. Fill the mushroom caps with the vegetable mixture.
7. Top with mozzarella, parmesan and bread crumbs.
8. Bake 15-20 minutes, until mushrooms are soft and the top is crispy.
Results
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