Portobello With Eggplant And Zucchini

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 large portobello mushrooms
• 1/2 cup extra virgin olive oil, plus additional for coating pan
• sea salt
• freshly ground black pepper
• 1 large zucchini, sliced 1/4 inch thick
• 2 small eggplants
• 1/4 lb provolone cheese, thinly sliced
• 1 bell pepper, quartered (roasted red or yellow)
• 1 lb mozzarella cheese, thinly sliced

Recipe

• 1 preheat the oven to 450°f
• 2 clean the mushrooms.
• 3 lightly coat a 13 x 9 x 2-inch baking pan with olive oil.
• 4 place the mushrooms, cap side down, in the pan and bake for 10 to 14 minutes, or until the mushrooms are tender.
• 5 sprinkle with salt and pepper and reserve.
• 6 don't turn off the oven or clean the pan.
• 7 heat 1 to 2 tbs of olive oil in a large nonstick skillet over medium heat.
• 8 add the zucchini slices and saute, turning once, until lightly browned, about 5 minutes.
• 9 remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
• 10 remove the stems from the eggplants; halve each lengthwise, and then cut into 1/4 inch crescent slices.
• 11 adding more olive oil if necessary and keeping the skillet hot at all times, add the eggplant and saute, turning once, until lightly browned on both sides, about 5 minutes.
• 12 remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
• 13 oil the baking dish again, if necessary, and add the mushrooms, create the layers by topping each mushroom with the zucchini, eggplant, provolone, red pepper, and mozzarella on top.
• 14 bake the portobello caps for 6 to 8 minutes, or until the cheese has melted and ingredients are heated through.
• 15 allow to rest for 5 minutes, before serving. serves 3-4.
• 16 that's it!