Print Options

Back to Portobellos with Ratatouille >

Include these items:

Select reviews >

Taste of Home Logo

Portobellos with Ratatouille

 Portobellos with Ratatouille
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
4 ServingsPrep: 30 min. Bake: 25 min.

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

Directions

  • 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.
  • 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.

2 of 2

Portobellos with Ratatouille (continued)

Directions (continued)

  • 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.
  • Place spinach in a large nonstick skillet coated with cooking spray;
  • cook and stir for 4-5 minutes or until wilted.
  • Divide spinach among four plates; top with mushrooms. Fill mushrooms
  • with ratatouille; sprinkle with parsley and cheese. Yield: 4
  • servings.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.