Portobellos with Ratatouille

Name: Portobellos with Ratatouille
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 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

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

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 15x10x1-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.
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.

Nutrition Facts

1 mushroom with 1/2 cup cooked spinach and 1 cup ratatouille (calculated without cheese): 184 calories, 6g fat (1g saturated fat), 0 cholesterol, 397mg sodium, 29g carbohydrate (13g sugars, 9g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as FRENCH-STYLE PORTOBELLO MUSHROOMS WITH ROASTED RATATOUILLE in Country Woman February/March 2011

Reviews

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ladyofsinging

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.