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
Preparation
Heat oven to 375°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°F. for 20 to 30 minutes or until mushrooms are tender.
To serve, arrange spinach on individual serving plates; top each with filled mushroom.
