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Ingredients

• 1 cup (250ml) balsamic vinegar
• 1/2 teaspoon garlic powder
• 1/2 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
• 60g grated mozzarella cheese
• 2 roma tomatoes, diced
• 1 (170g) jar artichoke hearts, drained and chopped
• 1/4 cup (30g) grated parmesan cheese

Description

Portobello Mushrooms Stuffed With Artichoke Hearts And Spinach And Sprinkled With Cheese, Baked Until Tender. A Great Vegetarian Side Dish.

All Recipes Australia