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Portobello Mushroom Ratatouille is a French Provencal stewed vegetable dish, taken at the dinner, noon or evening meal, which is usually referred as the most significant meal of the day.


  • Onion (chopped) – 1 cup
  • Garlic (minced) – 5 tsp.
  • Extra-virgin olive oil – 2 tbsp.
  • Eggplant (trimmed, peeled and cut into ½ -inch pieces) – 1 pound
  • Zucchini (½ -inch pieces) – 2 cups
  • Red bell pepper (½ -inch pieces) – 1 cup
  • Tomato paste – 2 tbsp.
  • Red wine vinegar – 2
  • Fresh thyme (chopped) – 1 tsp.
  • Pinch of cayenne pepper
  • Portobello mushrooms (stems removed) – 4
  • Italian parsley (chopped) – 1/4 cup
  • Ready-to-use spinach leaves – 10 ounce

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  • Preheat oven to 350°F.
  • Add chopped onion, 3 tsp garlic and 1 tbsp olive oil in a medium-large ovenproof pan and mix well. Cover the pan and cook over medium-low heat for about 15 minutes or until onion is very tender. Add eggplant and stir. Cover and cook again for 10 minutes.
  • Add zucchini, red bell pepper, tomato paste, red wine vinegar, chopped fresh thyme and cayenne pepper. Stir and cover; bake for about 30 minutes or until vegetables are tender.
  • Heat 2 tsp olive oil in a large non-stick skillet over medium heat and add mushrooms. Cook for about 10 minutes or until golden.
  • Sprinkle parsley and garlic over mushrooms and cook for about 5 minutes or until mushrooms are very tender.
  • Subsequently, heat 1 tsp olive oil in a large non-stick pan over medium heat. Add spinach and cook for about 2 minutes or until wilted.
  • Place spinach among 4 plates and top each with mushroom. Fill mushrooms with Ratatouille.

Each stuffed mushroom of this recipe can be drizzled with a little balsamic vinegar. You can garnish it with sprigs of fresh oregano.

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Healthy Portobello Mushroom Ratatouille Preparation

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