See Also: Three Mushroom Ratatouille(recipes)
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ratatouille(dictionary)
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Ratatouille Stir-Fry(recipes)
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Grilled Ratatouille(recipes)
Mediterranean Meatball Ratatouille(recipes)
Balsamic-Herb Ratatouille(recipes)

Three Mushroom Ratatouille (recipes)


Three Mushroom Ratatouille

Yield: Makes about 2-1/4 cups



Ingredients:



1package (3-1/2 ounces) fresh shiitake mushrooms*

1tablespoon olive oil

1large onion, chopped

4cloves garlic, minced

1package (8 ounces) button mushrooms, chopped

1package (6 ounces) crimini mushrooms, chopped

1cup chicken broth

1/2cup chopped fresh tomato

2tablespoons chopped fresh parsley

2tablespoons grated Parmesan cheese

3pita breads (6 inches each)

Italian parsley for garnish









Preparation:





1.Remove stems from shiitake mushrooms; discard stems and chop caps.2.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.3.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.4.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.5.Arrange toasted pita bread triangles and warm dip on serving platter. Garnish, if desired.









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