Ratatouille-Stuffed Portobellos

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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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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