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Three Mushroom Ratatouille
Browse the recipe Three Mushroom Ratatouille
Three Mushroom Ratatouille
YIELD Makes about 2-1/4 cups
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INGREDIENTS
| 1 | package (3-1/2 ounces) fresh shiitake mushrooms* |
| 1 | tablespoon olive oil |
| 1 | large onion, chopped |
| 4 | cloves garlic, minced |
| 1 | package (8 ounces) button mushrooms, chopped |
| 1 | package (6 ounces) crimini mushrooms, chopped |
| 1 | cup chicken broth |
| 1/2 | cup chopped fresh tomato |
| 2 | tablespoons chopped fresh parsley |
| 2 | tablespoons grated Parmesan cheese |
| 3 | pita breads (6 inches each) |
| Italian parsley for garnish | |
PREPARATION:
- Remove stems from shiitake mushrooms; discard stems and chop caps.
- Preheat broiler. Heat oil in large skillet over medium heat until hot. Add onion and garlic. Cook 5 minutes, stirring occasionally. Add mushrooms; cook 5 minutes more, stirring often.
- Add chicken broth; bring to a boil. Cook about 10 minutes or until liquid is absorbed. Remove from heat. Stir in tomato, chopped parsley and cheese. Spoon into bowl.
- Meanwhile, split each pita bread horizontally in half. Stack halves; cut stack into 6 wedges. Arrange wedges in single layer on baking sheet. Broil 4 inches from heat 1 to 3 minutes or until wedges are toasted.
- Arrange toasted pita bread triangles and warm dip on serving platter. Garnish, if desired.
This recipe appears in:
Meat
NUTRITIONAL INFORMATION:
| Serving Size: | 3 pita triangles with 1 tablespoon ratatouille per triangle |
| Carbohydrate | 10 g |
| Cholesterol | 1 mg |
| Total Fat | 2 g |
| Calories from Fat | 27 % |
| Calories | 67 |
| Protein | 3 g |
| Sodium | 195 mg |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Vegetable | 1/2 |
| Starch | 1 |