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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Servings 4

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ingredients 13
Prep Time 40 min
Total Time 1 hr 10 min

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

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Directions

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.