You won't miss the meat in these vegetable stuffed mushrooms made using Progresso® Black Beans - perfect if you love French cuisine!
Ratatouille-Stuffed Portobellos
- Prep Time 40 min
- Total 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 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
Instructions
-
Step1Heat 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.
-
Step2Add 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.
-
Step3Spoon mixture into mushroom caps; place in ungreased shallow baking dish. Sprinkle with cheese.
-
Step4Bake at 375°F. for 20 to 30 minutes or until mushrooms are tender.
-
Step5To serve, arrange spinach on individual serving plates; top each with filled mushroom.
Nutrition
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;Tips from the
Pillsbury Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved