Portobello Stacks recipe

All Recipes Side Dish Vegetables Tomatoes

Ingredients

4 portobello mushrooms
1 large onion, sliced 1/4 inch thick
¼ cup balsamic vinegar
1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced 1/2 inch thick
4 slices provolone cheese

Nutrition Info

194.5 calories
carbohydrate: 21.5 g
cholesterol: 19.6 mg
fat: 8.2 g
fiber: 6 g
protein: 12.2 g
saturatedFat: 4.9 g
servingSize: -
sodium: 267.4 mg
sugar: 12.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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