Portobello mushrooms with ratatouille and spinach

1 servings

Ingredients

Quantity Ingredient
1 cup Chopped onion
5 teaspoons Minced garlic
1 1-pound eggplant; trimmed, peeled, cut into 1/2-inch pieces
2 cups Zucchini; 1/2-inch pieces
1 cup Red bell pepper; 1/2-inch pieces
2 tablespoons Tomato paste
2 teaspoons Red wine vinegar
1 teaspoon Chopped fresh thyme
1 pinch Cayenne pepper
4 Portobello mushrooms; 4- to 5-inch-diameter, stems removed
¼ cup Chopped Italian parsley
1 pack (10-oz) ready-to-use spinach leaves

Directions

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@...> on Mar 3, 1999, converted by MM_Buster v2.0l.

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