Portobello Mushrooms with Ratatouille and Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 cup chopped onion |
5 teaspoons minced garlic |
2 tablespoons 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 |
four 4-to-5 inch-diameter portobello mushrooms, stems removed |
1/4 cup chopped italian parsley |
1 10-ounce package ready-to-use spinach leaves |
Directions:
1. 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.
2. 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.
3. 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.
4. Per Serving: calories, 153; total fat, 8g; saturated fat, 1g; cholesterol, 0mg. Nutritional analysis provided by Bon Appétit
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