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Member recipe

Ratatouille Filled Portobello

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Serves 4

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

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  • 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)


    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.

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