These portobello stacks are very easy to assemble and make a great weeknight dinner. The portobello tops are a great foundation for stacking the eggplant, tomato and cheese. Serve with crusty bread to soak up the extra balsamic vinegar.
Prep time: 20 mins
Cook time: 30 mins
Serves: 4
INGREDIENTS:
4 portobello mushrooms
1 large onion, sliced 1/4 inch thick
1/4 cup balsamic vinegar
1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced 1/2 inch thick
8 slices provolone cheese
salt & pepper
DIRECTIONS:
In a large baking pan or Pyrex, marinate the mushrooms and onions in balsamic vinegar for 20 minutes. Rotate the mushrooms and onions halfway through to make sure they are fully covered. Add more balsamic vinegar if needed.
Preheat oven to 350 degrees F. On a non-stick baking sheet, layer in four stacks: mushroom, provolone, salt, pepper, onion, tomato, and provolone. Top with more salt and pepper.
