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Portobellos with Ratatouille Recipe
Portobellos with Ratatouille Recipe photo by Taste of Home

Portobellos with Ratatouille Recipe

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These veggie-stuffed mushrooms are so hearty, meat eaters in the house won’t feel left out. A beautiful entrée, it’s bursting with color, taste and texture.—Marie Rizzio, Interlochen, Michigan
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 4 servings

Ingredients

  • 1 large onion, chopped
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 5 garlic cloves, minced, divided
  • 1 small eggplant, peeled and cubed
  • 2 medium zucchini, cubed
  • 1 medium sweet red pepper, chopped
  • 1/4 cup tomato paste
  • 2 teaspoons red wine vinegar
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash cayenne pepper
  • 2 medium tomatoes, chopped
  • 4 large portobello mushrooms (4 to 4-1/2 inches)
  • 2 packages (6 ounces each) fresh baby spinach
  • Minced fresh parsley and shaved Parmesan cheese

Nutritional Facts

1 mushroom with 1/2 cup cooked spinach and 1 cup ratatouille (calculated without cheese) equals 184 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 397 mg sodium, 29 g carbohydrate, 9 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. In a large skillet, saute onion in 1 tablespoon oil until tender. Add 3 garlic cloves; cook 1 minute longer. Stir in the eggplant, zucchini, red pepper, tomato paste, vinegar and seasonings.
  2. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Stir in tomatoes; bake 15-20 minutes longer or until vegetables are tender.
  3. Meanwhile, remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a baking sheet coated with cooking spray; drizzle with remaining oil and sprinkle with remaining garlic. Bake at 400° for 20-25 minutes or until tender, turning once.
  4. Place spinach in a large nonstick skillet coated with cooking spray; cook and stir for 4-5 minutes or until wilted.
  5. Divide spinach among four plates; top with mushrooms. Fill mushrooms with ratatouille; sprinkle with parsley and cheese. Yield: 4 servings.
Originally published as Portobellos with Ratatouille in Country Woman February/March 2011, p43

Nutritional Facts

1 mushroom with 1/2 cup cooked spinach and 1 cup ratatouille (calculated without cheese) equals 184 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 397 mg sodium, 29 g carbohydrate, 9 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Portobellos with Ratatouille

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MY REVIEW
Reviewed Mar. 2, 2011

My family enjoys Ratatouille anyway, so I thought I'd give this recipe a try. It was truly an elegant way to serve it, and definitely something I will use for special dinners. I liked how the small amount of cayenne kicked up the flavor without overloading it.

Tips when making: make sure your skillet is big enough, and add in the tomato paste to get it incorporated well before adding the other vegetables.

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