Ingredients
- balsamic vinegar1 cup
- garlic powder1/2 tsp
- onion powder1/2 tsp
- portobello mushroom, wiped clean and stems removed4
- olive oil2 tbsp
- egg plants, peeled and diced1
- spinach, frozen1 cup
- mozzarella, shredded1/2 cup
- plum tomatoes, diced2
- artichoke heart, 6 ounces; in brine, drained and chopped1 jar
- parmesan cheese, grated1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine balsamic vinegar, garlic, and onion powder together in a bowl. Place your mushrooms in a gallon size bag, and evenly pour the vinegar, garlic and onion powder mixture on the mushrooms. Place the mushrooms and vinegar mixture in the fridge to marinate for 1 hour.
In a small pan, heat the olive oil on median high heat, and gradually stir in the eggplant and spinach. Cook thoroughly until the eggplant is slightly browned.
Set your oven temperature at 350°F (180°C), and lightly grease a 9x13-inch (22 x 32 cm) oven-safe dish.
After your mushrooms have marinated for 1 hour in the fridge, remove your mushrooms from the bag and place them in your pre-greased oven dish with the lid of the mushroom facing downward. Evenly place the eggplant and spinach mixture over the mushrooms, and garnish with mozzarella cheese. If you so choose to use tomatoes and artichoke hearts, evenly distribute them between the mushrooms. Lastly, sprinkle with Parmesan cheese.
In order to cook, place your dish in your preheated oven, and bake just until you see the cheese start to melt, which will be no more than 15 minutes. For best flavor, eat while still hot out of the oven.
Eat alone or serve over a small portion of brown rice or whole wheat angel hair pasta.
Broad classification · inferred Europe — Country unknown; only a broad area is inferred from ingredients/technique（evidence：balsamic vinegar、mozzarella, shredded、artichoke heart, 6 ounces; in brine, drained and chopped、parmesan cheese, grated）
