Sweet/Tangy Onion, Portabella & Mozzarella Baked Stacks
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
8 Vegetable Stacks
- Serves:
- 8
ingredients
- 2 large onions, medium slices (not too thin, you want the slices to stay together close to 1/2-inch thick, you want 8 slices)
- 8 slices fresh mozzarella cheese (fresh is key for this)
- 2 large portabella mushrooms, thick sliced (4 slices per mushroom)
- 1⁄2 cup italian dried breadcrumbs
- 1⁄4 cup fresh basil, rough chopped
- 1⁄4 cup parmesan cheese
- pepper
-
Marinade
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup honey
- 1⁄2 cup olive oil
- 1⁄2 teaspoon italian seasoning
- 1 teaspoon minced garlic
- 1 pinch salt
- 1 pinch pepper
directions
- Marinade -- In a 13x9 pan, mix the olive oil, vinegar, honey, garlic, Italian seasoning, salt and pepper.
- Vegetables -- Just add the vegetables to the marinade, flip each piece over so it gets marinade on each side. Just cover and set to the side. Room temp suggested. Marinade at least 30 minutes up to 2 hours.
- Roast -- Transfer the onion slices (keep them whole) and the mushrooms to a baking sheet lined with parchment paper. Season with pepper, and bake in at 400 degree oven for about 15 minutes until they begin to get golden brown. Don't throw out that marinade -- we are using it to drizzle over the vegetables at the end.
- Key an eye on them, the mushrooms will get done probably a few minutes before the onions. You want them both tender but not falling apart. If the mushrooms get done early, just take them out and set them off until the onions are done. They cook pretty close in time, but just watch them.
- Filling and Cheese -- As the vegetables cook, add to a small bowl the bread crumbs and parmesan and set to the side. Then slice up your mozzarella. TIP: Use dental floss to cut fresh mozzarella, makes it very very easy and nothing to clean, just toss the dental floss.
- Finish the Stacks -- By now your onions and mushrooms should be done. Top each onion slice with a spoon of the parmesan bread crumb mixture. Then top with a slice of the portabello. If it doesn't fit and is too big, just cut the mushroom in half and then put the two slices on top of the onion, no problem. Top the onion and mushroom with the fresh mozzarella slice.
- Broil -- Put the stacks back in the oven on broil, on the middle shelf just to melt the cheese. It will only take a minute or two.
- Serve -- Just top each stack with a drizzle of the reserved balsamic vinaigrette (marinade) and fresh basil. ENJOY!
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RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>