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
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
Reviews
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.