Ratatouille-Stuffed Mushrooms by Lynette Rohrer Shirk

Ratatouille is the French term for Provençal vegetables. It makes a flavorful stuffing for these giant mushroom caps.

SERVES 6

6 portabello mushrooms

1 tablespoon olive oil

1 tablespoon sherry vinegar

Salt and pepper

3 cups Provençal Vegetable Salad (page 84)

6 cloves Garlic Confit (page 138)

¼ cup panko breadcrumbs

¼ cup grated Parmesan cheese

2 tablespoons extra-virgin olive oil

Brush the mushroom caps with the olive oil on both sides, sprinkle with the sherry vinegar, and season with salt and pepper.
Grill the mushroom caps on both sides, about 5 minutes per side.
Heat the ratatouille (Provencal Mixed Vegetables) in a sauce pan over medium-low heat, just until warmed.
Put ½ cup of the ratatouille on each mushroom cap, undersides up.

Top each with a clove of Garlic Confit. Sprinkle the breadcrumbs and Parmesan cheese on top and drizzle with extra-virgin olive oil.
Heat the broiler for 1 minute, then broil mushrooms for about 2 minutes, until browned. Serve warm.