Portabella Stacks
- Reviews 4
Ready In: 35 mins
Serves: 2
Ingredients
- 2 large portabella mushrooms
- 1 small eggplants or 1 small zucchini, thinly sliced
- 1 red onion, thinly sliced
- 1 tomatoes, thinly sliced
- fresh basil leaf
- mozzarella cheese, sliced
- asiago cheese, grated
- olive oil
- balsamic vinegar
Directions
- Scrape out the dark gills on the underside of each mushroom.
- Rinse lightly under water and wipe with paper towel.
- Thinly slice the eggplant and sprinkle with garlic salt.
- Put the mushrooms in an oiled baking dish.
- Drizzle with a few sprinkles of olive oil and balsamic vinegar.
- Top with a couple eggplant slices.
- Add a basil leaf.
- Add mozzarella slice.
- Add a slice of red onion.
- Add a basil leaf.
- Add a slice of tomato.
- Add a basil leaf.
- Repeat layers and top with Asiago cheese.
- At this point I cut a wooden skewer in half and poke it down the center of each mushroom stack to hold them in place.
- Drizzle a bit of olive oil and balsamic vinegar (not a lot or it will sweat too much).
- Bake in 400° for 20 minutes.
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