Portobello Mushrooms with Ratatouille and Spinach

Author:Inspired by
Yield:4 Serving(s)
Category:Main Courses


1 cups onions, chopped
5 tsp. garlic, minced
1 tbsp. olive oil
3 tsp. olive oil
1 lb. eggplant, trimmed, peeled, diced into 1/2" cubes
2 cups zucchini, 1/2" pieces
1 cups red bell pepper, 1/2" pieces
2 tbsp. tomato paste
2 tsp. red wine vinegar
1 tsp. fresh thyme, chopped
1 pinches cayenne pepper
4 4-5" portobello mushrooms, stems removed
1/4 cups fresh Italian parsley, chopped
10 oz. fresh spinach, package ready-to-use
Marinade ingredients
5 tsp. balsamic vinegar
6 cloves garlic
2 tsp. thyme
1/2 cups olive oil


  1. Marinate mushrooms at room temperature for 1 to 2 hours. Preheat oven to 350 °F (165 °C). Mix onion, 3 tsp. garlic and 1 tbsp. 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.
  2. Heat 2 tsp. 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.
  3. Meanwhile, heat 1 tsp. 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

4 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 8g12%
Saturated Fat 1g5%
Trans Fat
Cholesterol 0mg0%
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.