clover Cheesy Ratatouille Stuffed Mushrooms
Cheesy Ratatouille Stuffed Mushrooms
Recipe by: Lisa Petersen
1Tbsp Olive Oil
½ cup onion (chopped)
½ cup green bell pepper (diced)
2 garlic cloves (finely diced)
1 cup eggplant (chopped)
1 cup tomatoes (chopped)
2Tbsp tomato paste
½tsp dried oregano
4 Portobello mushrooms (stems removed to be used in ratatouille)
¼cup Clover Mature cheddar cheese (grated)
¼cup Clover Tussers cheese (grated)
Extra: Serve on a bed of fresh spinach, rocket or any greens left in the fridge and garnish with fresh herbs/micro herbs.
Heat oven to 190 degrees. Destem your mushrooms. In a large skillet over medium-high heat, add your olive oil, then add onion, bell pepper and garlic. Cook and stir until brown and tender.
Add eggplant and let that cook for about 2 to 3 minutes, stirring occasionally. Add your tomatoes, tomato paste stems for extra texture, salt, pepper and oregano. Allow cooking for 5 minutes or until slightly thickened.
Spoon mixture into mushroom caps. Place on an ungreased shallow baking dish. Sprinkle with your grated cheeses.
Bake at 190 degrees for 20 to 30 minutes or until mushrooms are tender and cheeses are melted and slightly golden.
To serve, arrange spinach/rocket or greens of choice on individual serving plates and top each with filled mushroom with fresh herbs or micro herbs for garnish.