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Ratatouille-Stuffed Portobellos

You won't miss the meat in these vegetable stuffed mushrooms made using Progresso® Black Beans - perfect if you love French cuisine!

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  • prep time 40 min
  • total time 1 hr 10 min
  • ingredients 13
  • servings 4
 

Ingredients

1
tablespoon olive oil
1/2
cup chopped onion
1/2
cup chopped green bell pepper
2
garlic cloves, minced
1 1/2
cups diced eggplant
1
cup chopped Italian plum tomatoes
1
(15-oz.) can Green Giant®, Old El Paso® or Progresso® Black Beans, drained, rinsed
2
tablespoons Italian tomato paste
1/2
teaspoon salt
1/2
teaspoon dried oregano leaves
4
(4 to 5-inch) portobello mushroom caps (stems removed)
2
oz. (1/2 cup) shredded fresh Parmesan cheese
4
cups shredded fresh spinach

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Heat oil in large skillet over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 4 to 5 minutes or until tender.
  • 2 Add eggplant; cook and stir 2 to 3 minutes. Add tomatoes, beans, tomato paste, salt and oregano; mix well. Cook 5 to 10 minutes or until slightly thickened, stirring occasionally.
  • 3 Spoon mixture into mushroom caps; place in ungreased shallow baking dish. Sprinkle with cheese.
  • 4 Bake at 375°F. for 20 to 30 minutes or until mushrooms are tender.
  • 5 To serve, arrange spinach on individual serving plates; top each with filled mushroom.
  • 1 Heat oven to 375°F. Heat oil in large skillet over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 4 to 5 minutes or until tender.
  • 2 Add eggplant; cook and stir 2 to 3 minutes. Add tomatoes, beans, tomato paste, salt and oregano; mix well. Cook 5 to 10 minutes or until slightly thickened, stirring occasionally.
  • 3 Spoon mixture into mushroom caps; place in ungreased shallow baking dish. Sprinkle with cheese.
  • 4 Bake at 375°F. for 20 to 30 minutes or until mushrooms are tender.
  • 5 To serve, arrange spinach on individual serving plates; top each with filled mushroom.

EXPERT TIPS

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Expert Tips

Drizzle each stuffed mushroom with a little balsamic vinegar and garnish it with sprigs of fresh oregano.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3g,
3%
),
Cholesterol
10mg
10%;
Sodium
830mg
830%;
Total Carbohydrate
28g
28%
(Dietary Fiber
9g
9%
  Sugars
5g
5%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
50%;
Calcium
25%;
Iron
20%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Vegetable; 1 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.