Ratatouille-Stuffed Mushrooms

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. 
   
    

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