Portobello Mushrooms with Ratatouille and Spinach

Name: Portobello Mushrooms with Ratatouille and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350F.
2
Mix onion, 3 teaspoons garlic and 1 tablespoon oil in large ovenproof pot.
3
Cover; cook over medium-low heat until onion is very tender, stirring often, about 15 minutes.
4
Stir in eggplant; cover and cook 10 minutes, stirring often.
5
Stir in next 6 ingredients.
6
Season with salt and pepper.
7
Cover; bake until vegetables are very tender, about 30 minutes.
8
Heat 2 teaspoons oil in large nonstick skillet over medium heat.
9
Add mushrooms, rounded side down.
10
Cook until bottoms are golden, about 10 minutes.
11
Turn mushrooms over; cook until just tender, about 6 minutes.
12
Sprinkle with parsley and 2 teaspoons garlic; cook until mushrooms are very tender, about 5 minutes.
13
Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium heat.
14
Add spinach; stir until wilted, about 2 minutes.
15
Divide spinach among 4 plates.
16
Top each with 1 mushroom, rounded side down.
17
Fill mushrooms with ratatouille.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Portobello Mushrooms with Ratatouille and Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!