Portobello Mushrooms With Ratatouille And Spinach

By á-170456

Ingredients

• 1 cup chopped onion
• 5 teaspoons minced garlic
• 1 tablespoon olive oil plus
• 3 teaspoons olive oil (preferably extra-virgin)
• 1 eggplant - (16 oz) trimmed, peeled, and cut into 1/2" pieces
• 2 cups zucchini in 1/2" pieces
• 1 cup red bell pepper in 1/2" pieces
• 2 tablespoons tomato paste
• 2 teaspoons red wine vinegar
• 1 teaspoon chopped fresh thyme
• 1 pinch cayenne pepper
• Salt to taste
• Freshly-ground black pepper to taste
• 4 portobello mushrooms - (4" to 5" dia) stems removed
• 1/4 cup chopped Italian parsley
• 1 package ready-to-use spinach leaves - (10 oz)

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees. 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.

This recipe yields 4 servings.

Per serving: calories, 153; total fat, 8g; saturated fat, 1g; cholesterol, 0mg.