No image available
Member recipe

Ratatouille Filled Portobello

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 4

Ratatouille filled mushrooms, on a bed of baby spinach, garnished with toasted pine nuts and basil.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 cup chopped onions
  • 2 tablespoon olive oil
  • 2 small zucchini, 1/2 inch dice
  • 2 tablespoon tomato paste
  • 1 teaspoon chopped fresh thyme
  • chopped Italian parsley
  • chopped Italian parsley
  • 4 4 - 5 inch Portobello mushrooms, stems & gills removed
  • 5 teaspoon minced garlic
  • 1 medium eggplant, peeled, 1/2 inch dice
  • 1 red bell pepper, 1/2 inch dice
  • 2 teaspoon red wine vinegar
  • pinch cayenne pepper, salt to taste
  • 10 oz. washed baby spinach
  • rice or gram of choice (optional)
  • feta or other crumbly cheese (optional)

Method

    1. Heat 1 tablespoon oil in ovenproof saute pan or skillet. Add onion and 3 teaspoons garlic; saute until translucent. Add eggplant, saute 5 minutes; add red pepper, saute 3 minutes; add zucchini, saute 2 minutes. Add tomato paste, vinegar, thyme, cayenne, salt. Toss to coat vegetables. Cover pan and place in over. Bake 15 - 20 minutes or until tender, but not mushy.
    2. If using grill, brush both sides of mushrooms with oil. Place rounded side down on grate over moderate heat. Grill until bottoms are golden, turn and grill until tender. Remove to plate, cavity facing up, and sprinkle with parsley and 2 teaspoons garlic. (May also be done in skillet on stove)
    3. Heat 1 teaspoon oil in skillet. Add spinach, stir until just wilted, 1 - 2 minutes.
    4. Fill mushrooms with ratatouille, adding cooked grains or cheese if desired. Place wilted spinach on plate. Top with filled mushroom. Garnish with toasted pine nuts and basil if desired.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.