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Ratatouille-Stuffed Mushrooms

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Total Time (minutes)
50
Difficulty
2
Servings
4
Ingredients
16
Total Prep Time: 30 minutes
Calories Per Serving: 111
Nutrients

Nutrition Facts

3 mushrooms

Amount per serving
Calories 111 Calories from fat: 81
% Daily Value*
Fat 9 g 12 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 5 g %
Cholesterol 0 mg 0 %
Sodium 298 mg 13 %
Potassium 292 mg 6 %
Carbohydrate 6 g 2 %
Fiber 2 g 6 %
Sugars 3 g
Protein 3 g
Vitamin A 2 %
Vitamin C 25 %
Calcium 2 %
Iron 6 %
Vitamin E 10 %
Thiamin 70 %
Vitamin B6 30 %
Phosphorus 8 %
Magnesium 6 %
Manganese 8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • Gluten free nonstick cooking spray
  • 12 medium DOLE® Mushrooms
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1½ tablespoons olive oil
  • 2 garlic cloves, minced
  • ½ cup peeled and finely chopped Italian eggplant
  • ¼ cup brunoise red or orange bell pepper
  • ¼ cup chopped Roma tomato
  • 2 tablespoons brunoise DOLE® Red Onion
  • ½ teaspoon dried thyme leaves
  • ⅓ cup brunoise green and/or yellow squash
  • 2 tablespoons chopped pine nuts
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 tablespoon nutritional yeast
  • 1 tablespoon red wine vinegar

Directions

  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. 

Chef Tips:
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.


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Ratatouille-Stuffed Mushrooms Prep Time: Cook time: Serves: 4
Nutrition facts: 111 Calories, 9 grams fat
Ingredients: Gluten free nonstick cooking spray, 12 medium DOLE® Mushrooms, ½ teaspoon salt, ½ teaspoon black pepper, 1½ tablespoons olive oil, 2 garlic cloves, minced, ½ cup peeled and finely chopped Italian eggplant, ¼ cup brunoise red or orange bell pepper, ¼ cup chopped Roma tomato, 2 tablespoons brunoise DOLE® Red Onion, ½ teaspoon dried thyme leaves, ⅓ cup brunoise green and/or yellow squash, 2 tablespoons chopped pine nuts, 2 tablespoons finely chopped fresh Italian parsley, 1 tablespoon nutritional yeast, 1 tablespoon red wine vinegar, Directions:Preheatoven 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.
Heatoil 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.
Filleach 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. 
Chef Tips:
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.