Ratatouille stuffed portobello mushrooms combine tender vegetables and savory herbs baked inside meaty mushroom caps for a nutritious meal.
Easy to Make Ratatouille Stuffed Portobello Mushrooms
Description
Ratatouille stuffed portobello mushrooms combine tender vegetables and savory herbs baked inside meaty mushroom caps for a nutritious meal.
Ingredients
Instructions
Prepare the Mushrooms
Preheat your oven to 375°F (190°C). Clean the portobello mushrooms by gently removing the stems and scraping the gills with a spoon. Wipe them clean with a damp cloth. Arrange them on a baking sheet, cap side down.
Tip: Removing the gills prevents a bitter taste and makes more room for the filling.
Sauté the Vegetables
Heat a skillet over medium heat and add a splash of olive oil. Sauté the diced onion, eggplant, zucchini, yellow squash and bell pepper until softened, about 5–7 minutes. Add minced garlic and cook for an additional minute.
Tip: Stir frequently to prevent the vegetables from sticking or burning.
Create the Ratatouille Base
Stir in the diced tomatoes, tomato paste, dried thyme and oregano. Season with salt and pepper to taste. Simmer the mixture for 10 minutes until it thickens slightly.
Tip: Let the ratatouille cool for a few minutes before spooning it into the mushrooms to avoid soggy caps.
Stuff the Mushrooms
Generously spoon the prepared ratatouille mixture into each mushroom cap, pressing it gently to ensure it is well-packed. Place the stuffed mushrooms back on the baking sheet.
(see also: Mediterranean stuffed eggplant boats recipe)
Tip: Slightly overfill each mushroom cap for a hearty, appealing presentation.
Bake the Mushrooms
Transfer the baking sheet to the preheated oven and bake for 20–25 minutes or until the mushrooms are tender and the filling is heated.
(see also: Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes, Chickpea and spinach pancakes recipes)
Tip: Cover the baking sheet with foil during the first 15 minutes to retain moisture, then remove it to brown the filling.
Garnish and Serve
Remove the mushrooms from the oven and garnish them with fresh basil leaves. Serve warm, accompanied by a side of salad or crusty bread.
Tip: Sprinkle with vegan cheese or parmesan for added flavor and texture.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 2g4%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Helpful Tools:
Baking sheet, skillet, mixing bowl, spoon
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