Portobellos With Ratatouille Recipe
Recipe By Taste Of Home
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.
3.5
14 Rating -
Rate
Vegdiet
55minstotal
30minsPrep
25minsCook
55m.total
30m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Portobellos With Ratatouille Recipe
- 1/4 Large onion, chopped
- 1/4 teaspoon Tablespoon plus 1 olive oil, divided
- 1.25 Garlic cloves, minced, divided
- 1/4 Small eggplant, peeled and cubed
- 1/2 Medium zucchini, cubed
- 1/4 Medium sweet red pepper, chopped
- 0.06 cup Tomato paste
- 1/2 teaspoon Red wine vinegar
- 1/4 teaspoon Minced fresh thyme or 1/4 dried thyme
- 0.13 teaspoon Salt
- 0.03 teaspoon Pepper
- dash Cayenne pepper
- 1/2 Medium tomatoes, chopped
- 1 Large Portobello Mushrooms
- 1/2 Packages fresh baby spinach
- As required Minced fresh parsley and shaved parmesan cheese
Nutrition
value
value
50
calories per serving
2 g Fat2 g Protein5 g Carbs6 g FiberOther
Current Totals
- Fat2g
- Protein2g
- Carbs5g
- Fiber6g
MacroNutrients
- Carbs5g
- Protein2g
- Fiber6g
Fats
- Fat2g
Vitamins & Minerals
- Calcium64mg
- Iron3mg
- Vitamin A1039mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B946mcg
- Vitamin B120mcg
- Vitamin C35mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium54mg
- Manganese3mg
- Phosphorus36mg
- Selenium2mcg
- Zinc< 1mg
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
Recipe By Taste Of Home