Portobello Mushrooms With Ratatouille And Spinach
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | 1 | Servings | |
INGREDIENTS
| 1 | c | Chopped onion |
| 5 | t | Minced garlic |
| 1 | 1-pound eggplant, trimmed | |
| peeled cut into 1/2-inch | ||
| pieces | ||
| 2 | c | Zucchini, 1/2-inch pieces |
| 1 | c | Red bell pepper, 1/2-inch |
| 2 | T | Tomato paste |
| 2 | t | Red wine vinegar |
| 1 | t | Chopped fresh thyme |
| 1 | pn | Cayenne pepper |
| 4 | Portobello mushrooms, 4- to | |
| 5-inch-diameter stems | ||
| removed | ||
| 1/4 | c | Chopped Italian parsley |
| 1 | 10-oz ready-to-use spinach | |
| leaves |
INSTRUCTIONS
Preheat oven to 350øF. Mix onion, 3 teaspoons garlic and saute liquid 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 saute liquid 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 saute liquid 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. 4 servings. Posted to fatfree digest by "leanne m. reidy" <leanne@insync.net> on Mar 3, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 662
Calories From Fat: 21
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 793.2mg
Potassium: 2663.2mg
Carbohydrates: 157.8g
Fiber: 25.3g
Sugar: 87.3g
Protein: 13.6g