Ratatouille-Stuffed Portobellos

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

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

Directions

  1. 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. 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. 3 Spoon mixture into mushroom caps; place in ungreased shallow baking dish. Sprinkle with cheese.
  4. 4 Bake at 375°F. for 20 to 30 minutes or until mushrooms are tender.
  5. 5 To serve, arrange spinach on individual serving plates; top each with filled mushroom.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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