Vegetable Stuffed Portobello Mushroom Makes 4 servings Ingredients 1 cup balsamic vinegar 1/2 tsp garlic powder 1/2 tsp onion powder 4 large Portobello mushrooms, cleaned and caps removed 6 oz. corn 2 tsp olive oil 1 cup spinach 1/2 cup low fat mozzarella cheese, shredded 2 plum tomatoes, diced 6 oz. potatoes, peeled and diced Directions Stir the balsamic vinegar, garlic powder and onion powder in a small bowl until blended. Place the mushrooms into a large resealable plastic bag. Pour in the balsamic mixture, seal bag and turn gently to coat mushrooms evenly. Place in refrigerator for one hour. Place the olive oil into a skillet and heat over medium-high heat. Stir in the spinach, corn, and potatoes; cook and stir about 5 minutes. Preheat oven to 350° F. Lightly grease 9 x 13 inch baking sheet. Remove mushrooms from marinade, shake off any excess and discard marinade. Place mushrooms in prepared dish, top side down. Sprinkle with mozzarella cheese. Divide the tomatoes evenly between the mushrooms. Place in preheated oven and bake until cheese melts, about 12 minutes. Serve hot. Per serving: 211 calories, 9 g protein, 32 g carbohydrates, 5 g fat, 1 g saturated fat, 119 mg sodium and 5 mg cholesterol
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