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Ratatouille-Stuffed Portobellos

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  • Prep 40 min
  • Total 1 hr 10 min
  • Ingredients 13
  • Servings 4
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You won't miss the meat in these vegetable stuffed mushrooms made using Progresso® Black Beans - perfect if you love French cuisine!
By Pillsbury Kitchens
Updated May 23, 2022
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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 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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Drizzle each stuffed mushroom with a little balsamic vinegar and garnish it with sprigs of fresh oregano.

Nutrition Information

240 Calories, 8g Total Fat, 15g Protein, 28g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
3g
15%
Cholesterol
10mg
3%
Sodium
830mg
35%
Total Carbohydrate
28g
9%
Dietary Fiber
9g
36%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
50%
50%
Calcium
25%
25%
Iron
20%
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.
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