VEGAN - Portobello Mushrooms with Ratatouille and Spinach

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* Exported from MasterCook *

 

Portobello Mushrooms With Ratatouille And Spinach

 

Recipe By : Bon Appetit, September 1997

Serving Size : 4 Preparation Time :0:00

Categories : Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

1 pinch cayenne pepper

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

removed

1/4 cup chopped Italian parsley

1 package ready-to-use spinach leaves (10 ounces)

 

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.

 

Preheat oven to 350øF. 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.

 

Per Serving: calories, 153; total fat, 8g; saturated fat, 1g; cholesterol, 0mg.

 

Formatted by Karen using MC Buster.

 

 

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