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.
Provided by JOHN KARST
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- 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 Facts : Calories 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, Sodium 267.4 mg, Sugar 12.3 g
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Gisela Cabrera
[email protected]These portobello stacks were a bit bland for my taste. I think next time I'll add some more spices to the breadcrumb mixture.
Uttam Gurung
[email protected]I made these portobello stacks for a potluck and they were a hit! Everyone loved them. They're so easy to make and they're a great way to use up leftover vegetables.
Waqar Farooq
[email protected]These portobello stacks were delicious! I followed the recipe exactly and they turned out perfectly. The combination of flavors was amazing.
Greg Downs
[email protected]I've made these portobello stacks several times now and they're always a crowd-pleaser. They're so easy to make and can be customized to your own liking. I love that you can use whatever vegetables and cheeses you have on hand.
Timothy Singh
[email protected]These portobello stacks were a hit! I made them for a dinner party and everyone loved them. They're easy to make and can be tailored to your own taste preferences. I used a variety of cheeses and vegetables in mine, and they were all delicious.