Portobellos With Ratatouille Recipe

Name: Portobellos With Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 1 tablespoon plus 1 teaspoon olive oil, divided; 5 garlic cloves, minced, divided; 1 small eggplant, peeled and cubed; 2 medium zucchini, cubed; 1 medium sweet red pepper, chopped; 1/4 cup tomato paste; 2 teaspoons red wine vinegar; 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme; 1/2 teaspoon salt; 1/8 teaspoon pepper; Dash cayenne pepper; 2 medium tomatoes, chopped; 4 large portobello mushrooms (4 to 4-1/2 inches); 2 packages (6 ounces each) fresh baby spinach; Minced fresh parsley and shaved Parmesan cheese

Servings: persons

1 large onion, chopped
1 tablespoon plus 1 teaspoon olive oil, divided
5 garlic cloves, minced, divided
1 small eggplant, peeled and cubed
2 medium zucchini, cubed
1 medium sweet red pepper, chopped
1/4 cup tomato paste
2 teaspoons red wine vinegar
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
2 medium tomatoes, chopped
4 large portobello mushrooms (4 to 4-1/2 inches)
2 packages (6 ounces each) fresh baby spinach
Minced fresh parsley and shaved Parmesan cheese

1
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.
2
Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 400u00b0 for 10 minutes. Stir in tomatoes; bake 15-20 minutes longer or until vegetables are tender.
3
Meanwhile, remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a
4
coated with cooking spray; drizzle with remaining oil and sprinkle with remaining garlic. Bake at 400u00b0 for 20-25 minutes or until tender, turning once.
5
Place spinach in a
6
coated with cooking spray; cook and stir for 4-5 minutes or until wilted.
7
Divide spinach among four plates; top with mushrooms. Fill mushrooms with ratatouille; sprinkle with parsley and cheese.

303

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 16 ingredients. The key ingredients include: 1 large onion, chopped, 1 tablespoon plus 1 teaspoon olive oil, divided, 5 garlic cloves, minced, divided, 1 small eggplant, peeled and cubed, and more.

Yes, Portobellos With Ratatouille 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!

Portobellos With Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions