For a hearty and filling meal, stuff portobello mushrooms with a delicious ratatouille mixture. Remove the stems from the mushrooms and fill the caps with a mixture of diced eggplant, zucchini, bell peppers, and tomatoes. Top with grated Parmesan cheese and bake until the mushrooms are tender and the filling is hot and bubbly. These stuffed portobello mushrooms make a satisfying vegetarian main course that is packed with flavor and nutrients.
