Portabella Stacks

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 large portabella mushrooms
• 1 small eggplants or 1 small zucchini, thinly sliced
• 1 red onion, thinly sliced
• 1 tomato, thinly sliced
• fresh basil leaf
• mozzarella cheese, sliced
• asiago cheese, grated
• olive oil
• balsamic vinegar

Recipe

• 1 scrape out the dark gills on the underside of each mushroom.
• 2 rinse lightly under water and wipe with paper towel.
• 3 thinly slice the eggplant and sprinkle with garlic salt.
• 4 put the mushrooms in an oiled baking dish.
• 5 drizzle with a few sprinkles of olive oil and balsamic vinegar.
• 6 top with a couple eggplant slices.
• 7 add a basil leaf.
• 8 add mozzarella slice.
• 9 add a slice of red onion.
• 10 add a basil leaf.
• 11 add a slice of tomato.
• 12 add a basil leaf.
• 13 repeat layers and top with asiago cheese.
• 14 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.
• 15 drizzle a bit of olive oil and balsamic vinegar (not a lot or it will sweat too much).
• 16 bake in 400° for 20 minutes.