Best 7 Portobello Mushrooms With Ratatouille And Spinach Recipes

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Portobello mushrooms are a delicious and versatile ingredient that can be cooked in a variety of ways. When stuffed with ratatouille and spinach, they create a hearty and flavorful dish that is perfect for a vegetarian or vegan meal. Ratatouille is a classic French stewed vegetable dish made with eggplant, zucchini, bell peppers, tomatoes, and herbs. The combination of these vegetables with the earthy flavor of the portobello mushrooms and the bright, fresh taste of the spinach creates a truly unforgettable dish.

Check out the recipes below so you can choose the best recipe for yourself!

PORTOBELLOS WITH RATATOUILLE



Portobellos with Ratatouille image

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

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

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

PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH



Portobello Mushrooms with Ratatouille and Spinach image

Categories     Mushroom     Bake     Sauté     Low Fat     Vegetarian     Eggplant     Spinach     Bell Pepper     Zucchini     Healthy     Vegan     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

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

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.

PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE



Portobello Mushrooms Stuffed with Spinach and Goat Cheese image

Categories     Mushroom     Marinate     Roast     Vegetarian     Lunch     Goat Cheese     Parmesan     Spinach     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6

Number Of Ingredients 19

Marinated mushrooms
1 cup olive oil
1/2 cup balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 garlic cloves, pressed
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Marsala (optional)
4 large fresh thyme sprigs
6 large portobello mushrooms
Filling:
1 10-ounce package frozen spinach
1 pound button mushrooms
2 tablespoons olive oil
1 cup chopped sweet onion (such as Maui or Vidalia)
3 garlic cloves, pressed
1/4 cup plus 6 tablespoons finely grated Parmesan cheese
1/4 cup unseasoned dry breadcrumbs
1 5-ounce package soft fresh goat cheese, crumbled

Steps:

  • For marinated mushrooms:
  • Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
  • For filling:
  • Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
  • Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
  • Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
  • Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH



Portobello Mushrooms with Ratatouille and Spinach image

Number Of Ingredients 14

1 cup chopped onion
5 teaspoons minced garlic, divided
2 tablespoons extra virgin olive oil, divided
1 (1-pound) eggplant, trimmed, peeled, cut into 1/2-inch pieces
2 cups 1/2-inch diced zucchini pieces
1 cup 1/2-inch diced red bell pepper pieces
2 tablespoons tomato paste
2 teaspoons red wine vinegar
1 teaspoon chopped fresh thyme
1 pinch of cayenne pepper
1 salt and black pepper to taste
4 (5-inch-diameter) Portobello mushrooms, stems removed
1/4 cup chopped flat-leaf parsley
1 (10-ounce) package ready-to-use spinach leaves

Steps:

  • Preheat oven to 350°. Mix onion, 3 teaspoons garlic, and 1 tablespoon oil in large oven-proof 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 remaining 2 teaspoons garlic; cook until mushrooms are very tender, about 5 minutes. Meanwhile, heat remaining 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.

Nutrition Facts : Nutritional Facts Serves

SPINACH STUFFED PORTOBELLO MUSHROOMS



Spinach Stuffed Portobello Mushrooms image

Mix together spinach, pepperoni, and cheese for delicious easy appetizer.

Provided by jen22

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 4

Number Of Ingredients 10

4 large portobello mushroom caps, stems and gills removed
1 tablespoon reduced-fat Italian salad dressing
1 egg
1 clove garlic, minced
salt and ground black pepper to taste
1 (10 ounce) bag fresh spinach, chopped
¼ cup chopped pepperoni
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese, divided
3 tablespoons seasoned bread crumbs, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
  • Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
  • Beat egg, garlic, salt, and black pepper together in a large bowl.
  • Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
  • Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
  • Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 7.5 g, Cholesterol 70.4 mg, Fat 10.7 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 4.2 g, Sodium 590.5 mg, Sugar 0.9 g

RATATOUILLE FILLED PORTOBELLO



Ratatouille Filled Portobello image

Ratatouille filled mushrooms, on a bed of baby spinach, garnished with toasted pine nuts and basil.

Provided by wozza12

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat 1 tablespoon oil in ovenproof saute pan or skillet. Add onion and 3 teaspoons garlic; saute until translucent. Add eggplant, saute 5 minutes; add red pepper, saute 3 minutes; add zucchini, saute 2 minutes. Add tomato paste, vinegar, thyme, cayenne, salt. Toss to coat vegetables. Cover pan and place in over. Bake 15 - 20 minutes or until tender, but not mushy.
  • If using grill, brush both sides of mushrooms with oil. Place rounded side down on grate over moderate heat. Grill until bottoms are golden, turn and grill until tender. Remove to plate, cavity facing up, and sprinkle with parsley and 2 teaspoons garlic. (May also be done in skillet on stove)
  • Heat 1 teaspoon oil in skillet. Add spinach, stir until just wilted, 1 - 2 minutes.
  • Fill mushrooms with ratatouille, adding cooked grains or cheese if desired. Place wilted spinach on plate. Top with filled mushroom. Garnish with toasted pine nuts and basil if desired.

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA



Stuffed Portobello Mushrooms with Spinach and Feta image

A delicious and light lunch or supper!

Provided by Ninadetusojos

Categories     Stuffed Mushrooms

Time 45m

Yield 4

Number Of Ingredients 7

4 large portobello mushroom caps
1 cup crumbled feta cheese
1 cup torn fresh spinach
4 small Campari tomatoes, sliced
½ teaspoon dehydrated minced garlic, or to taste
salt and ground black pepper to taste
1 teaspoon balsamic vinegar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
  • Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
  • Bake in the preheated oven for 30 minutes.
  • Drizzle with balsamic vinegar just before serving.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 31.1 g, Cholesterol 33.4 mg, Fat 9.2 g, Fiber 9 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 463.2 mg

Tips:

  • Selecting the Right Portobello Mushrooms: Choose large, firm portobello mushrooms with intact stems. Avoid any mushrooms with blemishes or bruises.
  • Properly Cleaning the Mushrooms: Gently wipe the portobello mushrooms with a damp cloth to remove any dirt or debris. Avoid rinsing them under running water, as this can absorb excess moisture.
  • Marinating the Mushrooms: Marinating the portobello mushrooms in a mixture of olive oil, herbs, and spices enhances their flavor. Allow them to marinate for at least 30 minutes, or up to overnight.
  • Cooking the Portobello Mushrooms: Grill, pan-fry, or roast the portobello mushrooms until they are tender and slightly charred. Cooking times may vary depending on the method used.
  • Preparing the Ratatouille: Ratatouille is a classic French vegetable stew. To make the ratatouille, sauté diced eggplant, zucchini, bell peppers, and tomatoes in olive oil until softened. Season with herbs, spices, and a touch of red wine.
  • Assembling the Dish: Place the cooked portobello mushrooms on a bed of ratatouille. Top with sautéed spinach and a sprinkle of grated Parmesan cheese.

Conclusion:

Portobello mushrooms with ratatouille and spinach is a delicious and versatile dish that can be enjoyed as a main course or a side dish. The combination of flavors and textures creates a satisfying meal that is sure to impress. This dish is also a great way to incorporate more vegetables into your diet. With its vibrant colors and bold flavors, portobello mushrooms with ratatouille and spinach is a dish that is sure to become a favorite.

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