Stuffed Eggplant with Portobello Mushrooms

Stuffed Eggplant with Portobello Mushrooms

Eggplant dishes are amazing. Here's a simple one that I've used several times.

  • 1 Eggplant (large)
  • 2 oz Mozzarella Cheese (shredded)
  • 1 Portobello mushroom
  • 1 Ripe Tomato (large)
  • 2 Garlic cloves
  • 1/2 Yellow Onion (medium)
  • 10 oz Hamburger Meat (or use any kind as preferred)
  • Salt
  • Olive Oil
  • Chopped Herbs, Spices & Seasoning to taste

Direction: How to make stuffed eggplant with mushrooms?

1) Preheat the oven to 400 deg F.

2) Cut eggplant in half. Scoop out the insides of each half.

3) Save 1/2 of the insides. Toss the rest or save/use for something else.

4)Sprinkle some salt and olive oil on each half. Put in oven for 10-15 minutes.

5) Chop mushroom, tomatoes, onion, garlic, eggplant guts (the scooped out part).

6) On a skillet, cook hamburger meat, onion, and garlic until the meat is brown. Add the rest of the veggies to the cooked meat.

7) Remove eggplant from the oven (15 minutes max of baking) and fill with meat and vegetable mix.

8) Cover each side with mozzarella cheese and pop back in the oven until cheese is a little brown and bubbly. Garnish with herbs, spices & seasoning as desired.