recipe: Portabello Stacks Hi Jane

[Guest guest]

You can bet I will make this very soon. I'm a fanatic for mushrooms.......every

single person in my family runs from them.LOL

 

Jane <twoslim wrote: Thought I'd share this recipe that I love.

It's an easy, light, refreshing meal. I usually have this with a good bread and

a glass of wine! When making this, be sure and cut your onion no thicker then

1/4 in thick or they seem too crunchy for me. I ususally make the onion very

thin. But that's just my opinion.

 

Portabello Stacks

 

Servings for 4

 

4 portabello mushrooms

1 lg onion, sliced 1/4 " thick

1/4 cup balsamic vinegar

1 eggplant, sliced, 1/2 in thick (peeled or unpeeled)

1 tomato, sliced 1/2 in thick

4 slices porvalone cheese

 

1. Marinate the mushroom caps and onions in balsamic vinegar or at LEAST 20

mins.

 

2. Preheat oven 350

 

3. On a nonstick baking pan (or use pam) layer 4 stacks:

eggplant, mushroom, onion, tomato, and cheese.

 

4. Bake for 30 mins or until cheese is golden brown. (It takes another 5-7

mins in my oven)