Stuffed Portobellos
with Balsamic Glaze
In this filling vegetarian dish, Portobello mushroom caps are roasted and stuffed with eggplant, artichokes, and juicy tomatoes. We've topped it all with mozzarella, and served it over lentils for added protein and flavor.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total Time35 minutes
DifficultyEasy
Nutrition Values
/ per serving
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.