These veggie-stuffed mushrooms are so hearty, meat eaters in the house won’t feel left out. A beautiful entrée, it’s bursting with color, taste and texture. Marie Rizzio, Interlochen, Michigan.
Ingredients For Portobellos With Ratatouille Recipe
1 Large onion, chopped
1 teaspoon Tablespoon plus 1 olive oil, divided
5 Garlic cloves, minced, divided
1 Small eggplant, peeled and cubed
2 Medium zucchini, cubed
1 Medium sweet red pepper, chopped
0.25 cup Tomato paste
2 teaspoon Red wine vinegar
1 teaspoon Minced fresh thyme or 1/4 dried thyme
0.5 teaspoon Salt
0.125 teaspoon Pepper
dash Cayenne pepper
2 Medium tomatoes, chopped
4 Large Portobello Mushrooms
2 Packages fresh baby spinach
Minced fresh parsley and shaved parmesan cheese
Nutrition value
50
calories per serving
2 g Fat2 g Protein5 g Carbs6 g FiberOther
Current Totals
2 g Fat
2 g Protein
5 g Carbs
6 g Fiber
MacroNutrients
Carbs
5 g
Protein
2 g
Fiber
6 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
64 mg
Iron
3 mg
Vitamin A
1039 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
46 mcg
Vitamin B12
0 mcg
Vitamin C
35 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
54 mg
Manganese
3 mg
Phosphorus
36 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
