Keto Vegetable Stuffed Portobello Mushrooms

Keto Stuffed Portobello Mushroom 5
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1 cup 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
1/2 cup shredded mozzarella  cheese
2 plum tomatoes, diced
1 (6 ounce) jar artichoke hearts in brine, drained and chopped
1/4 cup grated Parmesan cheese


Stir the balsamic vinegar, garlic powder, and onion powder together in a small bowl until blended. Place the mushrooms into a large  resealable plastic bag. Pour in the balsamic vinegar mixture, seal  bag, and turn gently to coat mushrooms evenly with marinade.  Place in refrigerator for 1 hour.

Place the 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.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9×13 inch baking dish.

Remove mushrooms from marinade, shake off any excess, and  discard marinade. Place mushrooms in prepared dish, top side  down. Spoon the eggplant and spinach mixture evenly over the  mushrooms. Sprinkle with mozzarella cheese. Divide the tomatoes  and artichoke hearts evenly between the mushrooms. Top each  mushroom with Parmesan cheese.

Place in preheated oven, and bake until the cheese melts, about 12 minutes. Serve hot.

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