Portobello mushrooms with ratatouille and spinach
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| 5 | teaspoons | Minced garlic |
| 1 | 1-pound eggplant; trimmed, peeled, cut into 1/2-inch pieces | |
| 2 | cups | Zucchini; 1/2-inch pieces |
| 1 | cup | Red bell pepper; 1/2-inch pieces |
| 2 | tablespoons | Tomato paste |
| 2 | teaspoons | Red wine vinegar |
| 1 | teaspoon | Chopped fresh thyme |
| 1 | pinch | Cayenne pepper |
| 4 | Portobello mushrooms; 4- to 5-inch-diameter, stems removed | |
| ¼ | cup | Chopped Italian parsley |
| 1 | pack | (10-oz) ready-to-use spinach leaves |
Directions
Preheat oven to 350øF. Mix onion, 3 teaspoons garlic and saute liquid in large ovenproof pot. Cover; cook over medium-low heat until onion is very tender, stirring often, about 15 minutes. Stir in eggplant; cover and cook 10 minutes, stirring often. Stir in next 6 ingredients. Season with salt and pepper. Cover; bake until vegetables are very tender, about 30 minutes.
Heat 2 teaspoons saute liquid in large nonstick skillet over medium heat.
Add mushrooms, rounded side down. Cook until bottoms are golden, about 10 minutes. Turn mushrooms over; cook until just tender, about 6 minutes.
Sprinkle with parsley and 2 teaspoons garlic; cook until mushrooms are very tender, about 5 minutes.
Meanwhile, heat 1 teaspoon saute liquid in large nonstick skillet over medium heat. Add spinach; stir until wilted, about 2 minutes. Divide spinach among 4 plates. Top each with 1 mushroom, rounded side down. Fill mushrooms with ratatouille.
4 servings.
Posted to fatfree digest by "leanne m. reidy" <leanne@...> on Mar 3, 1999, converted by MM_Buster v2.0l.