Portabella Stacks

Submitted by deb k

"We saw these in a deli in NC and copied them when we got home. They are so impressive and go with any type of meat. Too simple to make and so good to eat!"

 

• Ready In: 1hr 15mins
• Ingredients: 6
• Serves: 4

ingredients

• 4 portabella mushrooms
• 4 slices onions
• 4 slices tomatoes
• 4 slices eggplants
• 4 tablespoons balsamic vinegar
• 4 slices provolone cheese

directions

1. Marinate onion and mushrooms in balsamic vinegar for 1/2 hour.
2. Stack in order: eggplant, mushrooms, tomatoe, onion and provolone on top.
3. Bake at 350 deg for 25 to 30 minutes or until cheese is golden on top.

Reviews

[kleine_rosa_hexe]

This is a great meatless meal. We had it tonight and my husband and my oldest daughter liked it, though she normally wouldn't touch mushrooms or eggplants. The only thing I did differently, was to use a small can of tomatoes (w. ital. spices) with a little juice and I used Apple Cider Vinegar because I didn't have Balsamic. Next time I will add more onions and black olives, too (personal touch). I liked it very much and it is quick to assemble, what I like a lot,too.

 

[Marla Randolph Stev]

I soaked the eggplant slices in milk during the day while at work for tenderness and to limit the bitterness of my late-season fruit. I covered the bottom of the pan with a thin layer of EVOO. I also salted this layer lightly with sea-salt. I covered the tomato layer with fresh basil leaves, stems removed -- I used 12 leaves total on my stacks. I sprinkled the onion layer with some oregano and freshly ground black pepper before covering them with the cheese. I drizzle more balsamic and EVOO on them before serving and garnish with a fresh basil sprig. These freeze really well. I make extra to freeze, removing the ones to be frozen twenty minutes into cooking. I let them cool before sealing them with my vacuum sealer. That way they don't overcook when reheating -- best in the oven but the microwave is great for a workday lunch. These also are really good served as room temperature leftovers drizzled with a half-teaspoon of balsamic vinegar and a couple of teaspoons of extra flavorful EVOO as an antipasto or salad course on a hot night or on a picnic.

 

[cookinchick]

We tried these last night and thought they were wonderful! So easy to make - a great way to get those veggies in - and delicious to eat! Thanks for the recipe!

 

[Tebo3759]

I used this dish as a main dish with other veggies to accompany it. It was great! I think other cheeses could be used as well. If cheddar, edam or blue cheese was used I would add it about half way through the cooking. But this was just fine just the way it is. Thanks deb k.

 

[patmecat]

This one's a keeper. Having no eggplant or provolone on hand I substituted green peppers and havarti, used balsamic salad dressing instead of straight balsamic vinegar, and added chunks of leftover roast pork to please my teen son. Absolutely sensational.