You can skip the cheese with these vegan ratatouille stuffed mushrooms. They are filled with flavor, literally packed with vegetables, and completely void of any dairy. Consequently, they are perfect for nearly every guest, whether dairy-free, plant-based, paleo, or even okay for some who keep keto. We’ve even included a top allergen-free option.
Vegan Ratatouille Stuffed Mushrooms for a Flavorful Plant-Based Appetizer
This recipe was created by the chefs at Dole Food Company, as a part of their joint “Now We’re (All) Cooking” campaign with Disney. It was inspired by Pixar’s Ratatouille, naturally, and is a delicious way to encourage people to get in the kitchen and cook healthier cuisine.
Because the filling is chunky-style, it’s important that the vegetables are diced, for structure, but very small. To do this, the chefs at Dole use a culinary knife technique called brunoise. To brunoise a vegetable, trim off one side to create a flat side. Lay the vegetable on the flat side, and cut lengthwise into ⅛-inch thick slices. Stack the slices and cut lengthwise into ⅛-inch thick sticks. Gather the sticks together, and cut crosswise into ⅛-inch cubes.
Special Diet Notes: Vegan Ratatouille Stuffed Mushrooms
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, vegetarian, and paleo.
For nut-free, top allergen-free stuffed mushrooms, you can omit the pine nuts.
- 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
- Preheat your oven to 375°F and grease a rimmed baking pan.
- Carefully separate the stems from mushroom caps, keeping the caps in tact. Finely chop the stems.
- 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.
- Bake the mushrooms for 15 minutes. Reserve any liquid remaining in caps.
- 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.
- Fill each mushroom with 1 tablespoon ratatouille mixture; sprinkle with the remaining 1 tablespoon pine nuts.
- Bake the mushrooms for 5 minutes or until heated through.
- Sprinkle with the remaining 1 tablespoon parsley, to serve.