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.

No additional tips available.

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

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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.

Portobellos With Ratatouille

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