Quick and Easy - Ratatouille-Stuffed Portobellos

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* Exported from MasterCook *

 

Ratatouille-Stuffed Portobellos

 

Recipe By :Pillsbury Classic Cookbooks, October 1999

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1/2 cup chopped onion

1/2 cup chopped green bell pepper

2 cloves garlic -- minced

1 1/2 cups diced eggplant

1 cup chopped Italian plum tomatoes

1 15 oz can black beans -- rinsed and drained

2 tablespoons Italian tomato paste

1/2 teaspoon salt

1/2 teaspoon dried oregano

4 4 to 5-inch portobello mushroom caps (stems removed)

2 ounces shredded fresh Parmesan cheese

4 cups shredded fresh spinach

 

Heat oven to 375F. 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.

Add 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.

Spoon mixture into mushroom caps; place in ungreased shallow baking dish.

Sprinkle with cheese.

Bake at 375F for 20 to 30 minutes or until mushrooms are tender.

To serve, arrange spinach on individual serving plates; top each with filled

mushroom.

 

 

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Per serving: 414 Calories (kcal); 5g Total Fat; (10% calories from fat); 24g

Protein; 71g Carbohydrate; 0mg Cholesterol; 297mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0