Portobello Stacks

Portobello Stacks


"We saw these at a deli on a trip to North Carolina and copied it when we got home. It has become one of our favorite additions to any meal with beef, pork or chicken."

Ingredients 50 m {{adjustedServings}} servings 195 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
  4. Bake in preheated oven for 30 minutes, or until cheese is golden brown.
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Reviews 25

  1. 30 Ratings

Tara Lazar

A delicious and easy vegetarian meal, although I made a few changes. I felt the stacks needed a bit more flavor, so I added minced garlic to the marinade and then sprinkled grated romano cheese inbetween each layer. (Also be sure to season everything with salt and pepper.) I chopped the mushroom stems, leftover onion and eggplant and sauteed in olive oil with 4 cloves of minced garlic, then added a can of diced tomatoes to make a quick pasta sauce. It simmered while the stacks cooked in the oven. I served the stacks with pasta and sauce; the entire meal was satisfying and delicious. I feel that this dish needs slightly higher heat or a longer cooking time, especially if you cut your slices on the thicker side!


This was really tasty.. Earlier in the day I grilled the mushroom, onion, and eggplant to give it a nice smoky flavor. Then when we were ready for dinner, i just popped it in the oven. Next time, I think I'll try it with fresh mozzarella cheese. mmmmmmm...


This was great! I will definately be making this again.