PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH

[Guest guest]

PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH

 

 

An innovative presentation from Flagstaff House

Restaurant in Boulder, Colorado. Chef Mark Monette

always offers a few meatless main dishes alongside his

game and fish specialties. He serves rice with this

one to catch the juices from the ratatouille.

 

1 cup chopped onion

5 teaspoons minced garlic

1 tablespoon plus 3 teaspoons olive oil (preferably

extra-virgin)

1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch

pieces

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

Pinch of cayenne pepper

4 4- to 5-inch-diameter portobello mushrooms, stems

removed

1/4 cup chopped Italian parsley

 

1 10-ounce package ready-to-use spinach leaves

 

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.

 

Per Serving: calories, 153; total fat, 8g; saturated

fat, 1g; cholesterol, 0mg

 

 

 

 

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