Portobello With Eggplant and Zucchini

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 450°F
  • Clean the mushrooms.
  • Lightly coat a 13 x 9 x 2-inch baking pan with olive oil.
  • Place the mushrooms, cap side down, in the pan and bake for 10 to 14 minutes, or until the mushrooms are tender.
  • Sprinkle with salt and pepper and reserve.
  • Don't turn off the oven or clean the pan.
  • Heat 1 to 2 tbs of olive oil in a large nonstick skillet over medium heat.
  • Add the zucchini slices and saute, turning once, until lightly browned, about 5 minutes.
  • Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
  • Remove the stems from the eggplants; halve each lengthwise, and then cut into 1/4 inch crescent slices.
  • Adding more olive oil if necessary and keeping the skillet hot at all times, add the eggplant and saute, turning once, until lightly browned on both sides, about 5 minutes.
  • Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
  • Oil the baking dish again, if necessary, and add the mushrooms, create the layers by topping each mushroom with the zucchini, eggplant, provolone, red pepper, and mozzarella on top.
  • Bake the Portobello caps for 6 to 8 minutes, or until the cheese has melted and ingredients are heated through.
  • Allow to rest for 5 minutes, before serving. Serves 3-4.
  • That's it!
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