Portobellos With Ratatouille Recipes

PORTOBELLOS WITH RATATOUILLE

Steps:

• In a large skillet, saute onion in 1 tablespoon oil until tender. Add 3 garlic cloves; cook 1 minute longer. Stir in the eggplant, zucchini, red pepper, tomato paste, vinegar and seasonings., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Stir in tomatoes; bake 15-20 minutes longer or until vegetables are tender., Meanwhile, remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a baking sheet coated with cooking spray; drizzle with remaining oil and sprinkle with remaining garlic. Bake at 400° for 20-25 minutes or until tender, turning once., Place spinach in a large nonstick skillet coated with cooking spray; cook and stir for 4-5 minutes or until wilted., Divide spinach among four plates; top with mushrooms. Fill mushrooms with ratatouille; sprinkle with parsley and cheese.

RATATOUILLE FILLED PORTOBELLO

Steps:

• 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.
• 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)
• Heat 1 teaspoon oil in skillet. Add spinach, stir until just wilted, 1 - 2 minutes.
• 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.

FOUR CHEESE MASHED POTATO STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F or grill to 400 degrees F.
• Clean the mushrooms and rub with oil.
• Sprinkle with salt and pepper and place on a foil lined baking tray.
• Bake for 5 minutes until tender. Or if grilling, turn mushrooms once or twice while cooking on the grill until tender.
• While mushrooms are cooking, prepare Idahoan Four Cheese Mashed Potatoes according to package instructions.
• Fold in the cheddar cheese and the peppers.
• When mushrooms are cooked, sprinkle with a bit more salt and pepper and stuff with the mashed potatoes.
• Top with the scallions and serve hot.

PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH

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.