Ratatouille-Stuffed Portobellos Recipe
You won't miss the meat in these vegetable stuffed mushrooms made using Progresso® Black Beans - perfect if you love French cuisine!
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Cooking tools:
- Oven
- Stove
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Wooden spoon
- Spoon
- Spatula
- Baking sheet
- Baking dish
- Grater
- Measuring spoon
- Paper towel
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
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