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