Portobello Mushrooms w/Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 C Chopped onion5 tsp minced garlic1 T olive oil1 1 lb eggplant, trimmed, peeled, cut into 1/2" pieces2 C zucchini, cut into 1/2" pieces1 C red bell pepper, cut into 1/2" pieces2 T tomato paste2 tsp red wine vinegar1/2 tsp salt1 tsp fresh thyme, chopped (I used dried)1 tsp BV beefer upper mixed in 1 T water4 large portobello mushrooms, stems removed and gills scraped out.
Preheat oven to 350 degrees
Heat olive oil in large pan over medium high heat. Add the chopped up vegetables and saute about 15 minutes to give them some color.
Reduce heat, add tomato paste, vinegar and thyme.
Cover and continue cooking until vegetables are very soft.
In another skillet (or in same one after removing veggies to another vessel), add 1 tsp olive oil and saute the mushrooms until tender, about 5 minutes.
Spoon the vegetable mixture into the mushroom caps and top with parmesan cheese.
Bake at 350 until heated through.
Number of Servings: 4
Recipe submitted by SparkPeople user ABLITSCH.
Heat olive oil in large pan over medium high heat. Add the chopped up vegetables and saute about 15 minutes to give them some color.
Reduce heat, add tomato paste, vinegar and thyme.
Cover and continue cooking until vegetables are very soft.
In another skillet (or in same one after removing veggies to another vessel), add 1 tsp olive oil and saute the mushrooms until tender, about 5 minutes.
Spoon the vegetable mixture into the mushroom caps and top with parmesan cheese.
Bake at 350 until heated through.
Number of Servings: 4
Recipe submitted by SparkPeople user ABLITSCH.
Nutritional Info Amount Per Serving
- Calories: 154.8
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 547.3 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 8.5 g
- Protein: 5.9 g
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