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.