Mushroom Ratatouille Recipes

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PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH



Portobello Mushrooms with Ratatouille and Spinach image

Categories     Mushroom     Bake     Sauté     Low Fat     Vegetarian     Eggplant     Spinach     Bell Pepper     Zucchini     Healthy     Vegan     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1 cup chopped onion
5 teaspoons minced garlic
2 tablespoons 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
Pinch of cayenne pepper
four 4-to-5 inch-diameter portobello mushrooms, stems removed
1/4 cup chopped Italian parsley
1 10-ounce package ready-to-use spinach leaves

Steps:

  • Preheat oven to 350°F. 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.

MUSHROOM RATATOUILLE RECIPE



Mushroom Ratatouille Recipe image

Provided by á-174942

Number Of Ingredients 11

1 pound fresh white mushroom
2 large onions - (abt 1 lb)
1 medium eggplant - (abt 1 lb)
2 medium zucchini - (abt 1 lb)
1 large sweet red bell pepper - (abt 8 oz)
2 large ripe tomatoes - (abt 1 lb)
2 tablespoons olive oil
4 teaspoons finely-chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Steps:

  • Cut mushrooms in thick slices; slice onions in wedges; cut eggplant, zucchini, red bell pepper and tomatoes in 1-inch cubes. In a large saucepot (preferably nonstick), heat oil over medium heat. Add onions and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms, eggplant, zucchini, bell pepper, tomatoes, Italian seasoning, salt and black pepper. Cover and cook, stirring occasionally, just until vegetables are tender, about 15 minutes. Serve hot or at room temperature. This recipe yields 6 servings.

MUSHROOM AND EGGPLANT RATATOUILLE



Mushroom and Eggplant Ratatouille image

Provided by Marian Burros

Categories     easy, quick, weekday, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/3 cup olive oil
1 clove garlic, peeled and chopped
1 medium onion, peeled and chopped
3 small Japanese eggplants, trimmed and cut into 1/2-inch cubes
15 button mushrooms, halved or quartered if large
Salt to taste

Steps:

  • Place the cumin and curry powder in a small skillet over medium heat. Cook, stirring, just until toasted, about 30 seconds. Heat the olive oil in a large saucepan. Add spices and remaining ingredients and cook, stirring occasionally, until vegetables are tender, about 20 minutes. Season with salt and serve.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 16 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 14 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 1221 milligrams, Sugar 17 grams

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