Vegetable-Stuffed Portabello Mushrooms

1/4 cup balsamic vinegar
1/8 tsp garlic powder
1/8 tsp onion powder
1 large portabello mushroom cap, wiped clean and stem removed
1 tbsp olive oil
1/4 eggplant, peeled and diced
1/2 cup fresh spinach, chopped
2 tbsp mozzarella cheese, shredded
1/2 plum tomato, diced
1/4 cup marinated artichoke hearts, chopped (about 3-4 pieces)
1 tbsp Parmesan cheese, grated


Pour the balsamic vinegar, garlic powder, and onion powder into a ziplock bag and mix together. Place the mushroom in the bag and turn gently to coat the mushroom evenly with marinade. Place in the refrigerator for about 1 hour. After about 40-45 minutes, heat olive oil in a skillet over medium-high heat. Stir in the eggplant and cook about 5 minutes or until eggplant is golden brown. Add spinach and stir until wilted. Preheat over to 350 degrees. Spray an 8x8 baking dish with cooking spray. By the time you're done, your mushroom should be ready. Remove the mushroom, shake off any excess, and discard marinade. (The vinegar is strong, so you may lightly rinse the mushroom or squeeze some of the excess vinegar off if you don't want the strong vinegar flavor). Place mushroom in baking dish, top side down. Spoon the eggplant and spinach mixture evenly over the mushroom. Sprinkle with mozzarella. Top with tomatoes and artichoke hearts, then sprinkle with Parmesan cheese. Bake 12-15 minutes until cheese melts.

Makes 1 serving.

**This recipe is really simple to duplicate. If you're serving it to a group and you end up with leftovers try chopping it up in an omelet the next morning!! Super yummy!**

Calories 260
Fat 12g
Sodium 495mg
Carbs 30g
Fiber 8g
Protein 13.5g