Vegan Ratatouille Stuffed Mushrooms
Prep time
Cook time
Total time
The filling can be prepared, covered and refrigerated up to 2 days in advance. You can bake, stuff and heat mushrooms just before serving. For best results, you want to cut the vegetables into small ⅛-inch cubes. See the "brunoise" technique in the post above for guidance.
Recipe type: Appetiser
Cuisine: French
Serves: 4 servings (12 stuffed mushrooms)
  • 12 medium mushrooms
  • 1½ tablespoons olive oil, plus additional for brushing or spraying on the caps
  • ½ teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 2 garlic cloves, minced
  • ½ cup peeled and diced Italian eggplant
  • ¼ cup diced red or orange bell pepper
  • ¼ cup diced roma tomato
  • 2 tablespoons diced red onion
  • ½ teaspoon dried thyme leaves
  • ⅓ cup diced green or yellow squash
  • 2 tablespoons chopped pine nuts, divided
  • 2 tablespoons finely chopped fresh Italian parsley, divided
  • 1 tablespoon nutritional yeast
  • 1 tablespoon red wine vinegar
  1. Preheat your oven to 375°F and grease a rimmed baking pan.
  2. Carefully separate the stems from mushroom caps, keeping the caps in tact. Finely chop the stems.
  3. Place the mushroom caps, gill side up, on your prepared pan. Spray or lightly brush them with oil. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
  4. Bake the mushrooms for 15 minutes. Reserve any liquid remaining in caps.
  5. Heat the 1½ tablespoons olive oil in a large skillet over medium-high heat; add the mushroom stems and cook for 2 minutes, stirring occasionally. Add the garlic and sauté for 15 seconds. Add the eggplant, bell pepper, tomato, onion, thyme, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Cook for 3 minutes, or until the vegetables are almost tender, stirring occasionally. Stir in the squash, 1 tablespoon pine nuts, 1 tablespoon parsley, nutritional yeast, and vinegar. Cook for 2 minutes or until the squash is tender, stirring frequently. Remove the pan from the heat, and stir in the reserved mushroom liquid.
  6. Fill each mushroom with 1 tablespoon ratatouille mixture; sprinkle with the remaining 1 tablespoon pine nuts.
  7. Bake the mushrooms for 5 minutes or until heated through.
  8. Sprinkle with the remaining 1 tablespoon parsley, to serve.
Nutrition Information
Serving size: 3 mushrooms Calories: 106 Calories Fat: 8.5g Saturated fat: 1g Trans fat: 0 Carbohydrates: 6g Sugar: 2.5g Sodium: 298mg Fiber: 2g Protein: 3.7g Cholesterol: 0
Recipe by Go Dairy Free at