Dinner

Ratatouille-Stuffed Portobellos is for Dinner.

Ratatouille-Stuffed Portobellos takes 40 minutes to prepare.

Ratatouille-Stuffed Portobellos takes 25 minutes to cook.

Ratatouille-Stuffed Portobellos makes 4 servings.

The ingredients for Ratatouille-Stuffed Portobellos are:

1 T olive oil
1/2 c chopped onion
1/2 c chopped green bell pepper
2 garlic cloves, minced
1 1/2 c diced eggplant
1 c chopped plum tomatoes
1 15 oz can black beans drained and rinsed
1/2 t oregano
4 (4 to 5-inch) portobello mushroom caps (stems removed)

Here is how you make Ratatouille-Stuffed Portobellos:

1) Heat oven to 375. 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.2) Add eggplant; cook and stir 2to 3 minutes. Add tomatoes, beans, tomato paste and oregano; mix well. Cook 5 to 10 minutes or until slightly thickened, stirring occasionally.3) spoon mixture into mushroom caps; place in ungreased shallow baking dish.4) Bake at 375 for 20 to 30 minutes or until mushrooms are tender.Number of Servings: 4Recipe submitted by SparkPeople user LIV2RIDE.

The nutritional information for Ratatouille-Stuffed Portobellos is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 184.0

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 560.0 mg
• Total Carbs: 33.0 g
• Dietary Fiber: 9.7 g
• Protein: 10.7 g

The dietary needs meet for Ratatouille-Stuffed Portobellos is Vegan