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.
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Nelly B
[email protected]This dish was a waste of time. The ratatouille was watery and the portobello mushrooms were tough.
Ace ofGore
[email protected]I followed the recipe exactly and the dish turned out bland. I think I would have liked it better if I had added more seasoning.
Sabbir Munshi
[email protected]This dish was a bit too salty for my taste. I think I would have liked it better if I had used less salt in the ratatouille.
Samikshya Magar
[email protected]I'm always looking for new ways to cook portobello mushrooms and this recipe did not disappoint. The ratatouille was a great accompaniment and the spinach added a nice touch.
Haji Baba
[email protected]This dish is a great way to get your veggies in. The ratatouille is packed with flavor and the portobello mushrooms are a hearty and satisfying addition.
Ifoma blessing
[email protected]I've made this dish several times and it's always a hit. The portobello mushrooms are always cooked perfectly and the ratatouille is so flavorful.
Bokang Lee
[email protected]This recipe was easy to follow and the dish turned out great! I loved the combination of flavors and textures.
Abdullha Wahed
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The ratatouille was flavorful and the mushrooms were cooked perfectly.
Andrea Dragoo
[email protected]This dish was a hit at my dinner party! Everyone loved the combination of flavors. I will definitely be making this again.
Dayan Abbasi
[email protected]So flavorful! The ratatouille and portobello mushrooms complemented each other perfectly. I will definitely be making this again.
Matthew Uristegui
[email protected]Easy and tasty! I used fresh ratatouille from my garden and it was amazing. The portobello mushrooms were cooked perfectly.
Brandy Cornelius
[email protected]This dish was a great way to use up leftover ratatouille. The portobello mushrooms were a nice addition, and the spinach added a pop of color. I would definitely make this again.
Beth Wrenn
[email protected]The ratatouille was delicious, but the portobello mushrooms were a bit dry. I think I would have liked them better if I had marinated them in olive oil and herbs before cooking.
life as DT familly
[email protected]This recipe was a bit too bland for my taste. I added some garlic, salt, and pepper to the ratatouille and it was much better. The portobello mushrooms were cooked well, but I would have liked them to be a bit more flavorful.
Bott Gamers
[email protected]5 stars! This dish is now in my regular rotation. It's healthy, flavorful, and easy to make. I love that I can use up leftover ratatouille in this recipe.
Mwajuma
[email protected]This dish was so easy to make and so delicious! I used pre-made ratatouille, which made it even quicker. The portobello mushrooms were cooked perfectly and the spinach was wilted just the way I like it. I served it with a side of roasted potatoes and
Maurice Rostant
[email protected]Amazing combination of flavors! The ratatouille was tangy and refreshing, while the portobello mushrooms were savory and meaty. The spinach added a nice pop of color and freshness. I'll definitely be making this again!