PORTOBELLOS WITH RATATOUILLE

Portobellos with Ratatouille image

These veggie-stuffed mushrooms are so hearty, meat eaters in the house won't feel left out. A beautiful entrée, it's bursting with color, taste and texture. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 large onion, chopped
1 tablespoon plus 1 teaspoon olive oil, divided
5 garlic cloves, minced, divided
1 small eggplant, peeled and cubed
2 medium zucchini, cubed
1 medium sweet red pepper, chopped
1/4 cup tomato paste
2 teaspoons red wine vinegar
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
2 medium tomatoes, chopped
4 large portobello mushrooms (4 to 4-1/2 inches)
2 packages (6 ounces each) fresh baby spinach
Minced fresh parsley and shaved Parmesan cheese

Steps:

In a large skillet, saute onion in 1 tablespoon oil until tender. Add 3 garlic cloves; cook 1 minute longer. Stir in the eggplant, zucchini, red pepper, tomato paste, vinegar and seasonings., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Stir in tomatoes; bake 15-20 minutes longer or until vegetables are tender., Meanwhile, remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a baking sheet coated with cooking spray; drizzle with remaining oil and sprinkle with remaining garlic. Bake at 400° for 20-25 minutes or until tender, turning once., Place spinach in a large nonstick skillet coated with cooking spray; cook and stir for 4-5 minutes or until wilted., Divide spinach among four plates; top with mushrooms. Fill mushrooms with ratatouille; sprinkle with parsley and cheese.

Nutrition Facts : Calories 184 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges