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.

Do you like the recipe? Share this tasty recipe!