Italian

Portobello Mushrooms w/Ratatouille is for Dinner.

Portobello Mushrooms w/Ratatouille takes 30 minutes to prepare.

Portobello Mushrooms w/Ratatouille takes 20 minutes to cook.

Portobello Mushrooms w/Ratatouille makes 4 servings.

The ingredients for Portobello Mushrooms w/Ratatouille are:

1 C Chopped onion
5 tsp minced garlic
1 T olive oil
1 1 lb eggplant, trimmed, peeled, cut into 1/2" pieces
2 C zucchini, cut into 1/2" pieces
1 C red bell pepper, cut into 1/2" pieces
2 T tomato paste
2 tsp red wine vinegar
1/2 tsp salt
1 tsp fresh thyme, chopped (I used dried)
1 tsp BV beefer upper mixed in 1 T water

4 large portobello mushrooms, stems removed and gills scraped out.

Here is how you make Portobello Mushrooms w/Ratatouille:

Preheat oven to 350 degreesHeat olive oil in large pan over medium high heat. Add the chopped up vegetables and saute about 15 minutes to give them some color.Reduce heat, add tomato paste, vinegar and thyme.Cover and continue cooking until vegetables are very soft.In another skillet (or in same one after removing veggies to another vessel), add 1 tsp olive oil and saute the mushrooms until tender, about 5 minutes.Spoon the vegetable mixture into the mushroom caps and top with parmesan cheese.Bake at 350 until heated through. Number of Servings: 4Recipe submitted by SparkPeople user ABLITSCH.

The nutritional information for Portobello Mushrooms w/Ratatouille is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 154.8

• Total Fat: 4.0 g
• Cholesterol: 0.0 mg
• Sodium: 547.3 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 8.5 g
• Protein: 5.9 g

Portobello Mushrooms w/Ratatouille is Italian cuisine.

The dietary needs meet for Portobello Mushrooms w/Ratatouille is Vegetarian