Portobello Stacks

23 Reviews

Prep: 20 min
Cook: 30 min
Ready In: 50 min

“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.” - by JOHN KARST

Ingredients

4 portobello mushrooms
1 large onion, sliced 1/4 inch thick
1/4 cup balsamic vinegar
1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced 1/2 inch thick
4 slices provolone cheese

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Metric US

Original recipe yields 4 servings

Directions

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

Nutrition

Amount Per Serving (4 total)

Calories
195 cal
10%

Fat
8.2 g
13%

Carbs
21.5 g
7%

Based on a 2,000 calorie diet

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Reviews (23)

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TARADAWN

Apr. 21, 2007

"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 inbet..." See moreween 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!"

SPELTRONG

Oct. 31, 2003

"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 t..." See morehink I'll try it with fresh mozzarella cheese. mmmmmmm..."