Portobello Mushrooms With Stuffed Eggplant

Ingredients - 5 servings

  • 5 portobello mushrooms, remove and chop stems
  • 2 tbsp butter
  • 1 med eggplant
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 med onion, finely chopped
  • 1 large tomato, peeled, seeded and chopped
  • ground pepper to taste
  • 4 tbsp grated parmesan cheese
  • 2 tsp lemon juice
  • 1 tbsp chopped parsley
  • 1 tsp ground cumin
  • cup of chopped fresh basil
  • 12 black olives, pitted and sliced
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Preheat oven to 350 F. Reserving stems, saut mushrooms in butter in large skillet 5 minutes on each side. Set aside. Slice eggplant lengthwise into inch strips. Cut strips into 1 inch long pieces. Sprinkle eggplant with tsp salt and let drain in collander for 10 minutes.

In large skillet heat the oil. Saut onion until golden. Add eggplant and reserved mushroom stems. Saut until almost tender. Add tomato, pepper, cumin, 3 tbsp of parmesan cheese, lemon juice, parsley, basil and olives. Mix well. Heat thoroughly. Let cool.

Fill mushrooms evenly with eggplant mixture, rounding well. Sprinkle with remaining 1 tbsp of parmesan cheese. Transfer to a large, greased, baking dish. Bake in preheated oven for 25 minutes, uncovered. Serve immediately.

Serving Suggestions

Serve over wild rice, or couscous with steamed spinach or kale for a healthy dinner.