Ratatouille Stuffed Portobello Mushrooms
Ratatouille Stuffed Portobello Mushrooms - A Delicious Vegetarian Delight!
Looking for a delicious vegetarian dish that's packed with flavor and nutrition? Look no further than Ratatouille Stuffed Portobello Mushrooms! This dish is a perfect combination of savory and sweet flavors, with a rich and hearty texture that's sure to satisfy even the most discerning palate.
To make this dish, you'll need the following ingredients:
- 4 large portobello mushrooms
- 1 small eggplant, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup chopped fresh basil
- Salt and pepper, to taste
To begin, preheat your oven to 375 degrees F. Clean the portobello mushrooms and remove the stems. In a large skillet, heat the olive oil over medium heat. Add the eggplant, zucchini, yellow squash, bell pepper, onion, and garlic, and sauté until the vegetables are tender and lightly browned.
Add the balsamic vinegar and stir to combine. Remove from heat and stir in the chopped basil. Season with salt and pepper to taste.
Spoon the ratatouille mixture into the portobello mushrooms, filling each one to the top. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is hot and bubbly.
When the mushrooms are done, remove them from the oven and let them cool for a few minutes before serving. These Ratatouille Stuffed Portobello Mushrooms are a perfect appetizer or side dish, and they're sure to impress your guests with their delicious flavor and beautiful presentation.
Type of dish: Vegetarian Appetizer
Main ingredients:
- Portobello mushrooms
- Ratatouille mixture (eggplant, zucchini, yellow squash, bell pepper, onion, garlic, olive oil, balsamic vinegar, basil)
