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Ratatouille-Stuffed Mushrooms

WEB USE_Dole_Ratatouille_Stuffed_Mushrooms-1266
50 Minutes Total time 30 Minutes Prep time 20 Minutes Cook Time 111 Calories 4 Servings


Allergens: Tree Nuts


  1. Preheat oven to 375°F; spray a rimmed baking pan with nonstick cooking spray. Carefully separate stems from mushroom caps; finely chop stems. Place mushroom caps, gill side up, on prepared pan; spray with nonstick cooking spray and sprinkle with ¼ teaspoon each salt and black pepper. Bake mushrooms 15 minutes; reserve any liquid remaining in caps.
  2. Heat oil in a large skillet over medium-high heat; add mushroom stems and cook 2 minutes, stirring occasionally. Add garlic; cook 15 seconds, stirring constantly. Add eggplant, bell pepper, tomato, onion, thyme, and remaining ¼ teaspoon each salt and pepper; cook 3 minutes or until vegetables are almost tender, stirring occasionally. Stir in squash, 1 tablespoon each pine nuts and parsley, nutritional yeast, and vinegar; cook 2 minutes or until squash is tender, stirring frequently. Remove from heat; stir in reserved mushroom liquid. Makes about ¾ cup.
  3. Fill each mushroom with 1 tablespoon ratatouille mixture; sprinkle with remaining 1 tablespoon pine nuts. Bake mushrooms 5 minutes or until heated through; sprinkle with remaining 1 tablespoon parsley. Makes 12 stuffed mushrooms. 

Tips & tricks

Brunoise is a classic knife cut that’s a -inch dice. To brunoise carrots, trim off 1 side creating a flat side; lay the carrot on the flat side and cut lengthwise into 1/8-inch-thick slices. Stack the slices and cut lengthwise into 1/8-inch-thick sticks. Gather the sticks together, and cut crosswise into ⅛-inch cubes. The filling can be prepared, covered and refrigerated up to 2 days in advance; bake, stuff and heat mushrooms just before serving.
Vegetarian Vegan Gluten-free Tree Nuts Sides Dinner

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