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Portobello Mushrooms with
Ratatouille and Spinach



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Portobello Mushrooms with Ratatouille
and Spinach

Chef Mark Monette,
Flagstaff House Restaurant,
Boulder, CO

Bon Appetit September 1997

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1 cup chopped onion
5 teaspoons minced garlic
1 tablespoon plus 3 teaspoons olive oil
(preferably extra-virgin)
One 1-pound eggplant, trimmed, peeled,
cut into 1/2-inch pieces
2 cups 1/2-inch pieces zucchini
1 cup 1/2-inch pieces red bell pepper
2 tablespoons tomato paste
2 teaspoons red wine vinegar
1 teaspoon chopped fresh thyme
Pinch of cayenne pepper
Four 4- to 5-inch-diameter portobello
mushrooms, stems removed
1/4 cup chopped Italian parsley
One 10-ounce package ready-to-use
spinach leaves

Preheat oven to 350 degrees F. Mix onion, 3 teaspoons garlic and 1 tablespoon oil in large ovenproof pot. Cover; cook over medium-low
heat until onion is very tender, stirring often, about 15 minutes. Stir
in eggplant; cover and cook 10 minutes, stirring often. Stir in next 6
ingredients. Season with salt and pepper. Cover; bake until vegetables
are very tender, about 30 minutes.
Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add mushrooms, rounded side down. Cook until bottoms are golden, about
10 minutes. Turn mushrooms over; cook until just tender, about 6
minutes. Sprinkle with parsley and 2 teaspoons garlic; cook until the mushrooms are very tender, about 5 minutes.
Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium
heat. Add spinach; stir until wilted, about 2 minutes. Divide spinach
among 4 plates. Top each with 1 mushroom, rounded side down. Fill mushrooms with ratatouille. Serves 4.

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