Easy to Make Ratatouille Stuffed Portobello 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.

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.

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.

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)

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)

Remove the mushrooms from the oven and garnish them with fresh basil leaves. Serve warm, accompanied by a side of salad or crusty bread.