Best 3 Portobellos With Ratatouille Recipes

Indulge in a culinary journey with our tantalizing Portobello mushrooms stuffed with a vibrant and flavorful ratatouille. This vegetarian delight combines the earthy richness of portobello mushrooms with a medley of colorful vegetables, creating a symphony of flavors and textures.

Our ratatouille is a vibrant and versatile dish that showcases the best of summer vegetables. Eggplants, zucchini, bell peppers, onions, and tomatoes are lovingly diced and simmered in a rich tomato sauce, infused with herbs and spices for a delectable and aromatic filling.

As the star of the show, the portobello mushrooms are carefully selected for their large caps and meaty texture. They are grilled or pan-fried to perfection, creating a smoky and slightly charred flavor that perfectly complements the ratatouille filling.

Baked to perfection, these stuffed portobello mushrooms become a feast for the senses. The tender mushrooms and succulent ratatouille filling blend harmoniously, creating a delightful and satisfying meal. Served with a side of crusty bread or a bed of quinoa, this dish is sure to impress vegetarians and meat-eaters alike.

For those seeking a vegan alternative, we offer a dairy-free bechamel sauce made with creamy cashew milk, nutritional yeast, and a touch of Dijon mustard. Drizzle this luscious sauce over the stuffed portobello mushrooms before baking, adding a velvety richness and a touch of tang.

With step-by-step instructions, helpful tips, and stunning photography, our Portobello Mushrooms with Ratatouille recipe is a culinary masterpiece that will grace any table. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that celebrates the bounty of summer vegetables and the versatility of portobello mushrooms.

Check out the recipes below so you can choose the best recipe for yourself!

PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH

Portobello Mushrooms with Ratatouille and Spinach image

Categories Mushroom Bake Sauté Low Fat Vegetarian Eggplant Spinach Bell Pepper Zucchini Healthy Vegan Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Ingredients

1 cup chopped onion
5 teaspoons minced garlic
2 tablespoons olive oil (preferably extra-virgin)
1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch pieces
2 cups 1/2-inch pieces zucchini
1 cup 1/2-inch pieces red bell pepper
2 tablespoons tomato paste
2 teaspoons red wine vinegar
1 teaspoon chopped fresh thyme
Pinch of cayenne pepper
four 4-to-5 inch-diameter portobello mushrooms, stems removed
1/4 cup chopped Italian parsley
1 10-ounce package ready-to-use spinach leaves

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.

ROASTED LEG OF SPRING LAMB WITH ROASTED GARLIC AND ROSEMARY JUICE AND PORTOBELLO AND EGGPLANT RATATOUILLE

Roasted Leg of Spring Lamb with Roasted Garlic and Rosemary Juice and Portobello and Eggplant Ratatouille image

Provided by Food Network

Number Of Ingredients 24

Ingredients

2 portobellos, stemmed and halved
2 Asian eggplant, halved lengthwise
1 zucchini, halved lengthwise
1 yellow squash, halved lengthwise
1 red onion, peeled and sliced into 3 parts width wise
1 red pepper, stemmed, seeded, and quartered
1 jalapeno, seeded and halved lengthwise
1 pint basket cherry tomatoes, halved
1/4 cup olive oil
4 cloves garlic, minced
1 tablespoon rosemary, minced
1 tablespoon basil, minced
Salt and pepper
4 heads garlic, roasted; paper skin removed and cored
2 tablespoons olive oil
2 tablespoons minced fresh rosemary
Salt and pepper, to taste
1/2 cup juice from ratatouille
2 tablespoons garlic, minced
2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon crushed black pepper
1 tablespoon olive oil
1 (6 pound) leg of lamb, hip bone removed

Steps:

Portobello and Eggplant Ratatouille: Place the portobellos, eggplant, zucchini, yellow squash, onion, pepper, jalapeno and cherry tomatoes in a large bowl. Add olive oil and toss. Season with salt and pepper. Spread the vegetables in a single layer over grill. Grill over medium heat for 4 minutes. Turn and cook 4 more minutes. Starting with the tomatoes, remove all the vegetables from the grill. Place the vegetables on a cutting board and chop coarsely. Add garlic, rosemary, basil and salt and pepper to taste. Allow to sit 1/2 hour. After 1/2 hour drain 1/2 cup of the juice from the vegetables and save for the Roasted Garlic and Rosemary Juice.;
Roasted Garlic and Rosemary Juice: Puree the garlic, rosemary, olive oil and ratatouille juice in a blender. Season with salt and pepper.;
Roasted Leg of Lamb: Combine garlic, rosemary, salt and pepper in a bowl, or mortar, and crush together. Add oil and rub the mixture over the lamb vigorously, forcing the mixture into the meat. Skewer the lamb and place on a spit. Roast the lamb 1 1/2 hours over medium heat. Remove from heat and allow to sit for 10 minutes. Take the bone out and slice the leg into 1/4-inch slices. Arrange slices into a circle around the outside of a platter. Place the ratatouille in the center and drizzle juice around the lamb.

GREEK HERB RATATOUILLE

Greek Herb Ratatouille image

When I lived in Florida, I went to a dinner at a friend's home. His wife, who is Greek, served a beautiful side dish that she called an eggplant fan, and she shared the recipe with me. While I've made her version many times with success, I was inspired by the movie Ratatouille and created this version. -Joe Sherwood, Tryon, Nebraska

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 13 servings.

Number Of Ingredients 13

Ingredients

1 small eggplant
2 small zucchini
2 small yellow summer squash
4 plum tomatoes
1 large sweet onion
1/2 cup butter, melted
1/2 cup minced fresh parsley
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon each dried thyme, oregano, tarragon and basil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 cup shredded part-skim mozzarella cheese

Steps:

Cut vegetables into 1/4-in.-thick slices., In a greased 13x9-in. baking dish, layer the eggplant, zucchini, squash, tomatoes and onion. In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 35 minutes. Sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Serve with a slotted spoon.

Nutrition Facts : Calories 120 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 190mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

Tips:

When choosing portobello mushrooms, look for ones that are large and have a deep, dark brown color. Avoid any mushrooms that are bruised or have blemishes.
To clean the portobello mushrooms, simply wipe them down with a damp paper towel. Do not rinse them under water, as this can make them soggy.
To remove the stems from the portobello mushrooms, use a sharp knife to cut around the base of the stem. Be careful not to cut into the mushroom cap.
To make the ratatouille, start by sautéing the vegetables in olive oil until they are softened. Then, add the tomatoes and herbs and simmer until the sauce has thickened.
To assemble the portobello mushrooms, simply spoon the ratatouille mixture into the mushroom caps. Then, top with cheese and bake in the oven until the cheese is melted and bubbly.
Portobello mushrooms with ratatouille can be served as an appetizer, main course, or side dish. They are also a great option for vegetarians and vegans.

Conclusion:

Portobello mushrooms with ratatouille is a delicious and versatile dish that is perfect for any occasion. The combination of savory mushrooms, flavorful vegetables, and melted cheese is sure to please everyone at the table. Whether you are serving them as an appetizer, main course, or side dish, these portobello mushrooms are sure to be a hit.