Yes We Can!

Because canned vegetables are just the way I roll.

I got the basis for this from a recipe on allrecipes.com, and then completely changed the stuffing to accommodate for:
1) HMR Healthy Solutions patients
2) My laziness

I achieved the first by removing the olive oil and cheeses, and the second by replacing everything else with canned vegetables that I had on hand. Which is my cue to tell you that you can make this with whatever you think sounds good. I'd like to try it with eggplant sometime, as the original recipe calls for, but I haven't bought one in a while. Maybe someday...

Lazy Man's Vegetable-Stuffed Portobello Mushrooms

Ingredients:
For mushrooms:

1 cup balsamic vinegar

1/2 tsp garlic powder

1/2 tsp onion powder

2 large portobello mushrooms, stems removed

For stuffing:

1 can diced tomatoes

1 can artichoke hearts, chopped

1 can spinach

1 jar roasted red peppers (optional)

garlic to taste
basil and oregano (or use an Italian seasoning mix) to taste

a sprinkle of garlic & cheese popcorn seasoning

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Directions:

1. Preheat oven to 350 degrees; spray Pyrex baking dish with PAM olive oil spray.

2. In a small bowl, stir the balsamic vinegar, garlic powder, and onion powder together until blended. Put the mushrooms into a large Ziploc bag with the vinegar mixture, seal bag, and turn gently to coat mushrooms evenly with marinade. Place in refrigerator for 1 hour.

3. Heat a skillet over medium-high heat. Stir in tomatoes, artichokes, spinach, and peppers. Add garlic, basil, and oregano; heat until warmed through.

4. Remove mushrooms from marinade, shaking off excess. If you don't like wasting things, put the marinade back in the fridge to use for other cooking.

5. Place mushrooms top side down in baking dish, and fill each with one cup of the vegetable mixture. Optionally, sprinkle salt, pepper, and garlic & cheese popcorn seasoning over the top.

6. Bake until the mushrooms are warm, about 10-15 minutes.

Servings: 2 (2 vegetables per serving), plus about 2 cups or so of leftover stuffing. You can double the mushrooms (they refrigerate and reheat well, in my opinion), use the stuffing with an entree or something (I like it mixed with the Mushroom Risotto or on the Lasagna), or just eat it plain! Or do whatever you want with it. Really.