Photo: K8
Ratatouille Filled Portobello
16 ingredients
Serves 4
openrecipes
Ratatouille filled mushrooms, on a bed of baby spinach, garnished with toasted pine nuts and basil.
Estimated Nutrition (whole recipe, rough)
741
Calories
27g
Protein
34g
Fat
86g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup chopped onions
- 2 tablespoon olive oil
- 2 small zucchini, 1/2 inch dice
- 2 tablespoon tomato paste
- 1 teaspoon chopped fresh thyme
- chopped Italian parsley
- chopped Italian parsley
- 4 4 - 5 inch Portobello mushrooms, stems & gills removed
- 5 teaspoon minced garlic
- 1 medium eggplant, peeled, 1/2 inch dice
- 1 red bell pepper, 1/2 inch dice
- 2 teaspoon red wine vinegar
- pinch cayenne pepper, salt to taste
- 10 oz. washed baby spinach
- rice or gram of choice (optional)
- feta or other crumbly cheese (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes