Portobello Mushrooms with Ratatouille and Spinach

1 cup chopped onion
5 teaspoons minced garlic
1 tablespoon plus
3 teaspoons olive oil (preferably extra-virgin)
1 large eggplant trimmed
2 cups, 1/2-inch pieces zucchini
1 cup, 1/2-inch pieces red bell pepper
2 tablespoons tomato paste
2 teaspoons red wine vinegar
1 teaspoon chopped fresh thyme
1 pinch cayenne pepper
4 portobello mushrooms, stems removed
1/4 cup chopped italian parsley
1 package ready-to-use spinach leaves, (10 ounce)

Preheat oven to 350°F.

Mix onion, 3 teaspoons garlic and 1 tablespoon oil 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 oil 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 oil 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.

Serves 4.



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