Vegetable-Stuffed Mushroom Caps


Yield: 4 servings

  • 4 large fresh mushrooms
  • 1 cup balsamic vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons olive oil
  • 1 small eggplant, peeled and diced
  • 1 cup frozen spinach
  • 2 plum tomatoes, diced
  • 1 tablespoon finely chopped green onion
  • ¼ cup grated parmesan cheese
  • Dash of paprika seasoning


  1. Mix balsamic vinegar, garlic powder, and onion powder together in a small bowl until blended. Pour balsamic vinegar mixture into a resealable bag with mushrooms (stems removed). Coat mushrooms evenly with mixture and refrigerate for 1 hour.
  2. Pour olive oil into a skillet, and heat over medium-high heat. Stir in the eggplant and spinach; cook and stir until eggplant turns golden brown (about 5 minutes).
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
  4. Remove mushrooms from resealable bag and shake off any excess mixture. Place mushrooms in baking dish, top side down. Spoon the eggplant and spinach mixture evenly over the mushrooms. Divide the tomatoes and green onion evenly between the mushrooms. Top each mushroom with parmesan cheese.

Place in preheated oven, and bake until the cheese melts (about 12 minutes). Sprinkle paprika seasoning to liking. Serve hot.

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