Taste of Home
Portobellos with Ratatouille
TOTAL TIME: Prep: 30 min. Bake: 25 min.
YIELD: 4 servings.
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
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1 large onion, chopped
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1 tablespoon plus 1 teaspoon olive oil, divided
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5 garlic cloves, minced, divided
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1 small eggplant, peeled and cubed
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2 medium zucchini, cubed
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1 medium sweet red pepper, chopped
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1/4 cup tomato paste
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2 teaspoons red wine vinegar
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1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
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1/2 teaspoon salt
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1/8 teaspoon pepper
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Dash cayenne pepper
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2 medium tomatoes, chopped
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4 large portobello mushrooms (4 to 4-1/2 inches)
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2 packages (6 ounces each) fresh baby spinach
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Minced fresh parsley and shaved Parmesan cheese
Directions
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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.
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2.
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.
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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.
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4.
Place spinach in a large skillet coated with cooking spray; cook and stir for 4-5 minutes or until wilted.
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5.
Divide spinach among 4 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.
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