Eggplant Caponata Stuffed Mushrooms with Spinach and Prosciutto

I’m known to never truly follow a recipe. A sprinkle of this or a dash of that extra, or swapping ingredients totally. In the cleanse group, we are starting another cleanse week because everyone wants to ride the wave of feeling so great. ❤️ I was sharing an eggplant recipe with one friend and a stuffed mushroom recipe with another. In the meantime, I have an overhaul of veggies because I went to the store today. Everything sounded good to me so I ended up combining the two recipes. The original eggplant caponata recipe can be found 👉🏻

And the spinach stuffed mushrooms can be found 👉🏻


1 Eggplant

2 Tomatoes

Handful of parsley

2 handfuls of spinach

1 red pepper

3-6 pieces of prosciutto (chopped small)

1/2c chicken broth

3 tbsp white vinegar

Mushrooms (I used portobello)

Avocado oil

Sauté pepper, eggplant, and tomatoes in avocado oil until slightly softened. Then add spinach and parsley.

Continue to stir.

Add salt to taste, white vinegar and chicken broth. You may want to add a little more or a little less depending how much liquid your eggplant is sucking up.

I used my cast iron skillet for sautéing and baking. At this point, I stuffed my portobellos and left some mixture on the side. I also added the prosciutto to the pan and baked it all at 400 for 15 min.

So delicious! I served with some romaine lettuce and green olives (not pictured). I want to hear if you try any of my recipes! Tag @swankyplates or send me a message!


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