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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Karien Prinsloo
[email protected]Meh.
Faiezaa issa
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Rosa Diaz
[email protected]Worst recipe ever!
Capt Ninja
[email protected]Bland and boring.
Djlucky campbell
[email protected]Not worth the effort.
Suma Akhter
[email protected]Not a fan of the ratatouille.
Md Younuskhan Md Younuskhan
[email protected]A bit too oily.
Lee Blasingame
[email protected]Easy and flavorful.
Alikhan Shah
[email protected]Will definitely make again!
Muniza Batool
[email protected]Delicious!
Ari bykn
[email protected]Overall, I thought this dish was pretty good. The portobellos were cooked well and the ratatouille was tasty. I would make it again.
Maimana Mahrous
[email protected]This dish was a bit too oily for my taste. I think I would try grilling the portobellos next time instead of sautéing them.
Pj Looby
[email protected]I'm not sure I did something wrong, but my ratatouille turned out a little watery. The flavors were still good, though.
Tumwine Lauben
[email protected]This is a great vegetarian dish that's packed with flavor. I would definitely recommend it to anyone looking for a healthy and delicious meal.
Favour Ayedun
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the portobellos and the ratatouille.
salman king
[email protected]I'm not a huge fan of eggplant, but I really enjoyed the ratatouille in this dish. The flavors all worked really well together.
Miljenko Guzic
[email protected]This was my first time making portobellos and ratatouille, and I was really impressed with how easy it was. The instructions were clear and concise, and the dish turned out beautifully.
Agaba Baker
[email protected]I love this recipe! The portobellos are so juicy and the ratatouille is the perfect complement. I've made this dish several times and it's always a hit.
sanjid Islam
[email protected]This dish was absolutely delicious! The portobellos were cooked perfectly and the ratatouille was flavorful and colorful. I will definitely be making this again soon.