Ratatouille-Stuffed Portobellos Recipe - Pillsbury.com

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 garlic cloves, minced
• 1 1/2 cups diced eggplant
• 1 cup chopped Italian plum tomatoes
• 1 (15-oz.) can Old El Paso™ or Progresso™ black beans, drained, rinsed
• 2 tablespoons Italian tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano leaves
• 4 (4 to 5-inch) portobello mushroom caps (stems removed)
• 2 oz. (1/2 cup) shredded fresh Parmesan cheese
• 4 cups shredded fresh spinach