Portobello mushrooms stuffed with artichoke hearts and spinach and sprinkled with cheese, baked until tender. A great vegetarian side dish.
I would have given this a 5, and next time I make this, with modifications, it will be a 5. There was WAY TOO much vinegar. One bite and my husband spit it out. I would use a milder marinade, or just brush with olive oil and a touch of vinegar. You can really substitute any veggies for this. I used diced zucchini, diced the mushroom stems, artichokes and fresh spinach. Great overall idea with many possiblilities, just watch that vinegar! - 16 Mar 2010 (Review from Allrecipes USA and Canada)
I've been making stuffed portobellos for years in a similar fashion. The recipe changes every time based on what I have on hand. Last time I used about 3/4 cup leftover cooked basmati rice, sauteed summer squash, zucchini, tomato, onion, garlic, about 1/2 cup breadcrumbs, and 1/2 cup chedder cheese. I also like to add 1 beaten egg to help it all hold together. If you don't have time to marinate, drizzle the mushroom caps (stem side up) with a little balsamic (not too much, it can be overpowering) or soy sauce and bake for about 10 mins before topping with the stuffing. - 24 Nov 2009 (Review from Allrecipes USA and Canada)
Really, really excellent vegetarian dish. I didn't have eggplant so substituted regular mushrooms which worked just fine. One change I would make would to be to cook the whole dish maybe 15-18 minutes to make the portobello a little bit more tender. - 24 Feb 2008 (Review from Allrecipes USA and Canada)