Best 4 Portobello Mushrooms With Ratatouille And Spinach Recipes
Indulge in a symphony of flavors with our delectable Portobello Mushrooms with Ratatouille and Spinach. This vegetarian masterpiece features tender and juicy portobello mushrooms stuffed with a vibrant ratatouille filling, complemented by a bed of sautéed spinach. The ratatouille, a classic French stewed vegetable dish, is a medley of fresh zucchini, bell peppers, eggplant, tomatoes, and herbs, simmered to perfection. The spinach, with its earthy flavor, adds a touch of freshness and balance to the dish. This recipe is not only a feast for the senses but also a nutritious and satisfying meal, perfect for vegetarians, flexitarians, and anyone seeking a flavorful and wholesome dish. Additionally, we've included a collection of complementary recipes to elevate your culinary experience. Discover a refreshing and zesty Avocado and Grapefruit Salad, a tangy and flavorful Red Cabbage Slaw, and a rich and creamy Sweet Potato and Black Bean Soup. These recipes offer a variety of tastes and textures to create a complete and satisfying meal that will impress your family and friends.
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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
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- 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 : Calories 184 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges
SPINACH STUFFED PORTOBELLO MUSHROOMS
Mix together spinach, pepperoni, and cheese for delicious easy appetizer.
Provided by jen22
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
- Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
- Beat egg, garlic, salt, and black pepper together in a large bowl.
- Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
- Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
- Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 7.5 g, Cholesterol 70.4 mg, Fat 10.7 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 4.2 g, Sodium 590.5 mg, Sugar 0.9 g
PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH
Categories Mushroom Bake Sauté Low Fat Vegetarian Eggplant Spinach Bell Pepper Zucchini Healthy Vegan Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Mix onion, 3 teaspoons garlic and 1 tablespoon oil in large ovenproof pot. Cover; cook over medium-low heat until onion is very tender, stirring often, about 15 minutes. Stir in eggplant; cover and cook 10 minutes, stirring often. Stir in next 6 ingredients. Season with salt and pepper. Cover; bake until vegetables are very tender, about 30 minutes.
- Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add mushrooms, rounded side down. Cook until bottoms are golden, about 10 minutes. Turn mushrooms over; cook until just tender, about 6 minutes. Sprinkle with parsley and 2 teaspoons garlic; cook until mushrooms are very tender, about 5 minutes.
- Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium heat. Add spinach; stir until wilted, about 2 minutes. Divide spinach among 4 plates. Top each with 1 mushroom, rounded side down. Fill mushrooms with ratatouille.
SPINACH-STUFFED PORTOBELLOS
"The meaty texture of portobello mushrooms will make you think you're eating steak," says Diane Lombardo of New Castle, Pennsylvania. "With a cheesy spinach filling, this is a marvelous main dish. Pepper flakes add color and a kick."
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Remove and discard stems and gills from mushrooms. In a large skillet over medium heat, cook mushrooms in oil for 10-15 minutes or just until tender, turning once., In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese. , Place on a baking sheet lined with heavy-duty foil. Bake at 375° for 10-15 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 177 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 381mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 5g fiber), Protein 10g protein.
Tips:
- Choose the right mushrooms: Portobello mushrooms are the perfect choice for this recipe because they are large and have a meaty texture. Make sure to choose mushrooms that are fresh and free of blemishes.
- Cook the mushrooms properly: Portobello mushrooms can be cooked in a variety of ways, but the most popular method is to grill or pan-fry them. When cooking the mushrooms, be sure to cook them until they are tender but not mushy.
- Make a flavorful ratatouille: The ratatouille in this recipe is made with a variety of vegetables, including tomatoes, zucchini, eggplant, and bell peppers. To make the ratatouille, simply sauté the vegetables in a pan with some olive oil and garlic until they are tender.
- Add some spinach: Spinach is a great addition to this recipe because it adds a pop of color and flavor. Simply wilt the spinach in a pan with some olive oil until it is tender.
Conclusion:
This recipe for Portobello Mushrooms with Ratatouille and Spinach is a delicious and healthy meal that is perfect for a weeknight dinner. The portobello mushrooms are grilled or pan-fried until they are tender, and then topped with a flavorful ratatouille and spinach. This dish is sure to please everyone at the table.
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