Vegetable-Stuffed Portobello Mushrooms

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Nutrition per serving    (USDA % daily values)
CAL
292
FAT
40%
CHOL
7%
SOD
18%

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Ingredients for 4 servings

1/2 teaspoon garlic powder

1 (6 ounce) jar artichoke hearts in brine, drained and chopped

2 tablespoons olive oil

4 large portobello mushrooms, wiped clean and stems removed

1 cup balsamic vinegar

2 plum tomatoes, diced

1 cup frozen spinach

1/2 cup shredded mozzarella cheese

1/2 teaspoon onion powder

1 small eggplant, peeled and diced

1/4 cup grated Parmesan cheese

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