Recipe: Ratatouille-Stuffed Portobellos (with black beans)

RATATOUILLE-STUFFED PORTOBELLOS

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 ounce) can black beans, rinsed and drained
2 tablespoons Italian tomato paste
1/2 teaspoon salt
1/2 teaspoon dried oregano
4 portobello mushroom caps (4 to 5-inches each, stems removed)
1/2 cup shredded fresh Parmesan cheese
4 cups shredded fresh spinach

Heat oven to 375 degrees F.

Heat oil in large skillet over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 4 to 5 minutes or until tender.

Add eggplant; cook and stir 2 to 3 minutes.

Add tomatoes, beans, tomato paste, salt and oregano; mix well. Cook 5 to 10 minutes or until slightly thickened, stirring occasionally.

Spoon mixture into mushroom caps; place in ungreased shallow baking dish. Sprinkle with cheese.

Bake at 375 degrees F for 20 to 30 minutes or until mushrooms are tender.

To serve, arrange spinach on individual serving plates; top each with filled mushroom.

Servings: 4
Source: Pillsbury Classic Cookbook #224, October 1999