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Portobellos with Ratatouille

These veggie-stuffed mushrooms are so hearty, meat eaters in the house won’t feel left out. An appealing entree, it’s bursting with color, taste and texture.

—MARIE RIZZIO INTERLOCHEN, MI



PREP: 30 MIN. BAKE: 25 MIN. MAKES: 4 SERVINGS


1 large onion, chopped

1 tablespoon plus 1 teaspoon olive oil, divided

5 garlic cloves, minced, divided

1 small eggplant, peeled and cubed

2 medium zucchini, cubed

1 medium sweet red pepper, chopped

1/4 cup tomato paste

2 teaspoons red wine vinegar

1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

1/2 teaspoon salt

1/8 teaspoon pepper

Dash cayenne pepper

2 medium tomatoes, chopped

4 large portobello mushrooms (4 to 4 1/2 inches)

2 packages (6 ounces each) fresh baby spinach

Minced fresh parsley and shaved Parmesan cheese

1. 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.

2. 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.

3. 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.

4. Place spinach in a large nonstick skillet coated with cooking spray; cook and stir for 4-5 minutes or until wilted.

5. Divide spinach among four plates; top with mushrooms. Fill mushrooms with ratatouille; sprinkle with parsley and cheese.

PER SERVING 1 mushroom with 1/2 cup cooked spinach and 1 cup ratatouille (calculated without cheese) equals 184 cal., 6 g fat (1 g sat. fat), 0 chol., 397 mg sodium, 29 g carb., 9 g fiber, 9 g pro. Diabetic Exchanges: 2 starch, 1 fat.