Portobellos with Ratatouille |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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These veggie-stuffed mushrooms are so hearty, meat eaters in the house wonât feel left out. A beautiful entrée, itâs 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:
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.
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