| Prep: 30 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 115 | 5g | 3g | 8g |
| sugars | fibre | protein | salt |
| 7g | 2g | 6g | 0.25g |
Why I Love French Stuffed Mushrooms with Ratatouille
One dish I have grown to love from my travels to Europe is the classic French recipe, ‘Stuffed Mushrooms with Ratatouille. After tasting it in the charming streets of Provence, it holds a special place in my culinary journey. This dish not only reminds me of the complexity and depth of European cuisine but also stays true to my heartland roots with its farm-fresh ingredients — paying homage to my home-kitchen in Nebraska where the prompt use of available ingredients was a daily practice.
An Ode to French Cuisine
This dish is a classic example of what French cuisine embodies – simplicity, freshness, and depth of flavor. The charming amalgamation of eggplant, onion, bell pepper, and zucchini cooked slowly with herbs, transformed into a delicious ratatouille, which then gets generously stuffed into large mushrooms. The process, while it may seem complex, is a celebration of the harmony of earthy, disparate ingredients brought together. The tang from the tomatoes, slight sweetness from the bell peppers, and the umami flavor from the mushrooms results in a dish that exudes the essence of enlivening flavours, a characteristic so true of French cuisine.
Inspiration Behind the Recipe
I must pause here and pay homage to the great Julia Child. Much like this recipe that beautifully marries fresh, Midwestern ingredients with French culinary finesse, Child brought French cuisine to the American households demystifying it in the process. Her love for French cuisine mirrored mine for Midwestern cooking, and it has been a guiding light as I navigated the culinary world beyond the comforting boundaries of Nebraska.
Pairings and Complements
‘Stuffed Mushrooms with Ratatouille’ shares many comforting demeanours with its Provencal sister dishes like Ratatouille Niçoise, thus pairing beautifully with other classic French fares. My personal favourite is serving it alongside warm, crusty baguette and a glass of red wine — a combination that transports you straight to the beaches of Nice. It’s a recipe that speaks grandeur and simplicity, much like the culinary landscape of France, and is a splendid dish to serve at your next dinner party.
Whether enjoyed during a cozy family dinner or served at a French-themed soirée, the beauty of ‘Stuffed Mushrooms with Ratatouille’ lies not only in its robust flavours but also in its ability to unassumingly bridge the culinary nuances of two regions that have shaped my cooking narrative – the heartland of Nebraska and the charming streets of Provence.
What You’ll Need
- 24 large button mushrooms
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 small eggplant, finely chopped
- 1 small zucchini, finely chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, drained (14.5 oz)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Method
Step One
Preheat your oven to 375°F (190°C). Clean the mushrooms with a damp cloth and remove stems. Arrange the mushroom caps on a baking sheet and set aside.
Step Two
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion, red bell pepper, eggplant, zucchini, and minced garlic to the pan. Sauté the vegetables until they are soft, for about 5-7 minutes.
Step Three
Add the drained diced tomatoes to the skillet, along with the basil, oregano, salt, and pepper. Stir everything together and let the mixture simmer for another 5-7 minutes until it thickens.
Step Four
Remove the skillet from heat and stir in the grated Parmesan cheese and breadcrumbs, until well combined.
Step Five
Fill each mushroom cap with a generous amount of the ratatouille mixture, using a teaspoon or small scoop.
Step Six
Bake the stuffed mushrooms in the preheated oven for about 20 minutes or until the tops are golden and the mushrooms are cooked through.
Step Seven
After baking, let them cool for a few minutes before serving. Enjoy your Stuffed Mushrooms with Ratatouille!
