Ratatouille Stuffed Mushrooms

Chef Paul Smith
Ingredients: 

12 crimini mushrooms, stemmed and brushed

2 T olive oil

1/4 sweet onion, minced

2 cloves garlic, minced

1/3 cup eggplant, peeled and diced

1 small zucchini, diced

1 bell pepper, diced

1 heirloom tomato, diced

1 sprig thyme leaves

1 sprig oregano leaves

5 sprigs fresh basil (10 leaves)

 

Salt & Pepper to taste

Directions: 

Roast mushrooms in the oven until tender. In large sauté pan, add olive oil, onion and garlic until softened. Add eggplant, zucchini, and bell pepper to sauté pan and cook approximately 5 minutes. Add tomatoes and herbs. Stuff the mushrooms and sprinkle with salt and pepper. Bake at 350 for 5 minutes before serving.

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