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
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longsox 82
[email protected]This recipe is a great way to impress your guests. It's a delicious and elegant dish that is sure to wow your friends and family.
Steven Doherty
[email protected]I made this recipe for a potluck and it was a big hit. Everyone loved the portobellos and the ratatouille filling. I would definitely make this again for a party.
Hesali Godakanda
[email protected]This recipe is a great way to use up leftover rice. I had some leftover brown rice and I used it to make the ratatouille filling. It was a delicious and easy way to use up my leftovers.
Veronica Conaway
[email protected]I'm a vegetarian and I'm always looking for new and exciting recipes. This recipe is a great addition to my repertoire. The portobellos are a hearty and flavorful substitute for meat.
Sherri K
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the portobellos and the ratatouille filling. They even asked for seconds!
Kork Squid Joe
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I often make it for weeknight dinners because it's so quick and easy.
Joseph Howard
[email protected]This was a delicious and easy recipe to make. I used a pre-made ratatouille sauce, which saved me a lot of time. The portobellos were cooked perfectly and the overall dish was very flavorful.
Mandy Judith
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this recipe. The portobellos were cooked perfectly and the ratatouille filling was so flavorful that it masked the mushroomy taste. I would definitely make this again.
Eric Hansen
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini, eggplant, and bell peppers that I needed to use up, and this recipe was the perfect way to do it. The ratatouille filling was delicious and the portobellos were a great ad
monkeyyyelf78
[email protected]I made this recipe for a dinner party and it was a huge success! The portobellos were cooked perfectly and the ratatouille filling was so flavorful. My guests raved about the dish and asked for the recipe.
D Schilling
[email protected]This recipe was a hit with my family! The portobellos were juicy and flavorful, and the ratatouille filling was a delicious combination of vegetables. I especially loved the addition of the goat cheese, which added a creamy and tangy touch. Will defi