Portobello Mushrooms w/Ratatouille

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Portobello Mushrooms w/Ratatouille calories by ingredient

Number of Servings: 4


    1 C Chopped onion
    5 tsp minced garlic
    1 T olive oil
    1 1 lb eggplant, trimmed, peeled, cut into 1/2" pieces
    2 C zucchini, cut into 1/2" pieces
    1 C red bell pepper, cut into 1/2" pieces
    2 T tomato paste
    2 tsp red wine vinegar
    1/2 tsp salt
    1 tsp fresh thyme, chopped (I used dried)
    1 tsp BV beefer upper mixed in 1 T water

    4 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.