Ratatouille-Stuffed Mushrooms
Cook time – 20 min

- Total time
- 50 minutes
- Preparation time
- 30 minutes
- Calories
- 111
- Portions
- 4
Directions
- 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.
- 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.
- 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.
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
Allergens: Tree Nuts
Nutritional Facts
4 Serving Per Container | |
Serving Size | 3 mushrooms |
Calories | 111 |
Entries | Daily value in %* |
---|---|
Total Fat (9 g) | 12% |
Saturated Fat (1 g) | 5% |
Polyunsaturated (2 g) | |
Monounsaturated (5 g) | |
Sodium (298 mg) | 13% |
Total Carbohydrate (6 g) | 2% |
Dietary Fiber (2 g) | 6% |
Total Sugars (3 g) | |
Protein (3 g) | |
Calcium | 2% |
Iron | 6% |
Magnesium | 6% |
Manganese | 8% |
Phosphorus | 8% |
Potassium (292 mg) | 6% |
Thiamin | 70% |
Vitamin A | 2% |
Vitamin B6 | 30% |
Vitamin C | 25% |
Vitamin E | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.