Portobello Mushrooms with Ratatouille and Spinach
|Author:||Inspired by epicurious.com|
|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|
|5 tsp.||balsamic vinegar|
|1/2 cups||olive oil|
- 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.
- 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.
- 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.
|Amount per serving
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 1g||5%|
|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.