PORTABELLA STACKS
This is so delicious. Ingredients are approximate because everyone likes something different. Thin to me is too thin for others. So please just use your judgment according to your own taste. You are going to love this!
Provided by luvmybge
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Scrape out the dark gills on the underside of each mushroom.
- Rinse lightly under water and wipe with paper towel.
- Thinly slice the eggplant and sprinkle with garlic salt.
- Put the mushrooms in an oiled baking dish.
- Drizzle with a few sprinkles of olive oil and balsamic vinegar.
- Top with a couple eggplant slices.
- Add a basil leaf.
- Add mozzarella slice.
- Add a slice of red onion.
- Add a basil leaf.
- Add a slice of tomato.
- Add a basil leaf.
- Repeat layers and top with Asiago cheese.
- At this point I cut a wooden skewer in half and poke it down the center of each mushroom stack to hold them in place.
- Drizzle a bit of olive oil and balsamic vinegar (not a lot or it will sweat too much).
- Bake in 400° for 20 minutes.
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Rayan Hassan
[email protected]These stacks are a great way to get your kids to eat their vegetables.
Tuheed Alam
[email protected]I've made these stacks several times now and they're always a hit. They're so easy to make and they're always delicious.
Rosemary Lapierre
[email protected]These stacks are so easy to make and they're always a hit with my guests.
Julio Lebron
[email protected]I love how customizable these stacks are. You can use your favorite cheese, vegetables, and even different types of bread.
Orlando Hall
[email protected]These stacks are a great way to add some variety to your meals. They're also a healthy and delicious way to get your daily dose of vegetables.
Omar24
[email protected]I've never made portabella stacks before, but these were so easy to make and they turned out great. I'll definitely be making them again.
carelyn Channel
[email protected]I made these stacks for my family and they loved them. My kids even asked for seconds!
Dilmaya Lama
[email protected]These stacks are a great way to use up leftover vegetables. I used up some leftover spinach, tomatoes, and zucchini and they turned out great.
Mustapha Inusah
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these stacks. The portabellas were cooked perfectly and the flavors all worked well together.
Nakatunde Sarah
[email protected]These stacks are perfect for a party or potluck. They're easy to make and can be served hot or cold.
Saidi Galiwango
[email protected]I love that these stacks can be made ahead of time. It's so convenient to be able to just pop them in the oven when I'm ready to eat.
Kwasi Awuah
[email protected]These stacks are a great way to get your veggies in. They're packed with mushrooms, spinach, and tomatoes.
Kay Brown
[email protected]I was pleasantly surprised by how flavorful these stacks were. I wasn't sure if the portabellas would have much taste, but they were surprisingly delicious.
Chandrashilie Aluthge
[email protected]These stacks are so versatile. I've made them with different types of cheese, vegetables, and even different types of bread. They're always delicious.
Vihaga Heshan
[email protected]I love how easy these stacks are to make. They're perfect for a quick and easy weeknight meal.
Muhammad Shazad
[email protected]These stacks were delicious! I used a variety of cheeses and toppings, and they all worked well together. I will definitely be making these again.
Measure Less
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The portabellas are so juicy and flavorful, and the combination of cheeses is perfect. I highly recommend this recipe!
ThatMitchyboy Ruddle-cornish
[email protected]These portabella stacks were a hit at my last dinner party! They were so easy to make and everyone loved them. I especially appreciated the versatility of the recipe - I was able to customize the stacks to suit everyone's tastes.