Introduction
This recipe is for a vegan version of ratatouille stuffed portobello mushrooms. Ratatouille is a traditional French dish made with vegetables, usually including tomatoes, aubergines, courgettes, peppers, and onions. This recipe is a great way to use up any leftover vegetables you have, and the mushrooms make a perfect meat-free alternative to the traditional dish.
Ingredients
-1 red pepper
-1 yellow pepper
-1 aubergine
-1 courgette
-1 red onion
-4 cloves of garlic
-2 tablespoons of olive oil
-1 teaspoon of dried oregano
-1 teaspoon of dried thyme
-1 (400g) can of chopped tomatoes
-4 portobello mushrooms
-1 tablespoon of balsamic vinegar
-1 tablespoon of chopped fresh parsley
-Salt and pepper
Method
1. Preheat the oven to 190 degrees Celsius.
2. Dice the peppers, aubergine, courgette, and onion into small pieces.
3. Crush the garlic cloves and add them to the vegetables along with the olive oil, oregano, and thyme.
4. Mix everything together and then spoon the mixture into the mushrooms.
5. Place the mushrooms on a baking tray and cook in the oven for 25 minutes.
6. Add the balsamic vinegar and parsley to the mushrooms and serve.
Description of the food
These portobello mushrooms are stuffed with a delicious ratatouille filling. The vegetables are cooked until they are soft and then mixed with balsamic vinegar and parsley. The mushrooms make a great meat-free alternative to the traditional dish.
Potential changes & improvements
-You could add some vegan cheese on top of the mushrooms before serving.
-If you want a bit more of a kick, you could add some chilli flakes to the ratatouille filling.
-If you’re not a fan of mushrooms, you could use peppers or aubergines instead.
What other food it works well with
These portobello mushrooms would go well with some boiled rice or quinoa. You could also add some green beans or kale to the dish for some extra greens.
Common Mistakes
-One common mistake is to overcook the vegetables. Ratatouille is traditionally cooked until the vegetables are soft, but not mushy.
-Another mistake is to not add enough balsamic vinegar. The vinegar really helps to bring out the flavour of the dish.
Nutritional Information
-1 portobello mushroom:
Calories: 60
Fat: 3.5g
Saturated fat: 0.5g
Protein: 4g
Carbohydrates: 6g
Fiber: 2g
Sugar: 3g
Salt: 0.2g
Allergens
-Gluten
-Soy
-Nuts