Reviewed: Jul. 17, 2008

SO EASY! the flavors were superb, but terribly difficult to eat. it really tastes best to get all the ingredients in one bite, but to not feel like you're stuffing your face, you need to chop it uo into bite size pieces.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

trollmother

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2007

WOW!!! Super easy and we couldn't get enough.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gtillen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2007

This recipe was excellent! The step that indicates the method of putting the stacks together was a little confusing, so I placed them them this way: mushroom, eggplant, onion, tomato, and cheese on top. I did marinate the onion and mushroom as instructed and would keep it this way but not too much, so that it's not soggy. The eggplant should be thinly sliced as its overpowering if to thick. In order to keep the mushroom and eggplant from drying out I made mix of extra virgin olive oil and salt mix (garlic powder, vegi-sal, and seasoning salt)and lightly coated them. This would be a fun appetizer if sliced into triangle shapes and placed on toothpicks!! Next time I make it I am sure to add a photo if one has not been added yet! Thanks for a great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Beach Bum

Cooking Level: Intermediate

Home Town: Sun Valley, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2007

First I took the slices of eggplant and put them on a cookie sheet and sprinkled them with olive oil, basil and garlic powder. Broiled them 5 minutes on each side. Then I threw the eggplant in a 9X13 pan and threw in the balsamic marinated mushrooms and onions. I dumped in a 28oz. can of diced tomatoes and and baked for 45 minutes to one hour at 350. Then topped with mozzerella and parmesian. It was incredibly yummy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

OOKIEWOOKIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2007

These are good but there is just something missing in this recipe. I can't put my finger on it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Crystal Jo

Cooking Level: Expert

Home Town: Ovid, Colorado, USA

Living In: Proctor, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2006

Easy and tasty

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dranoel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2006

This was healthy and fantastic! The only this I did differntly was add some garlic, salt, and pepper between some of the layers. We'll be serving this at our next dinner party!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

trickystix

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2006

I love this recipe and have made it for years. I take thin slices of chicken that I have cooked and set them on top of the mushroom. I am going to try the recipe next time with basil like others have suggested. Super yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SKINAMARINKYDINK

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 17, 2006

This was great! My picky husband even liked it! I did add some fresh basil in between the mushroom and tomato which turned out well. I also added pepper, garlic powder and some lemon pepper seasoning throughout the stack since others said that it was a little bland and it turned out great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BRANDIMORIAH

Cooking Level: Expert

Home Town: Salisbury, Vermont, USA

Living In: Anthem, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 19, 2006

A delicious and easy vegetarian meal, although I made a few changes. I felt the stacks needed a bit more flavor, so I added minced garlic to the marinade and then sprinkled grated romano cheese inbetween each layer. (Also be sure to season everything with salt and pepper.) I chopped the mushroom stems, leftover onion and eggplant and sauteed in olive oil with 4 cloves of minced garlic, then added a can of diced tomatoes to make a quick pasta sauce. It simmered while the stacks cooked in the oven. I served the stacks with pasta and sauce; the entire meal was satisfying and delicious. I feel that this dish needs slightly higher heat or a longer cooking time, especially if you cut your slices on the thicker side!

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

TARADAWN

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2006

mmm tasty. 1: the eggplant won't dry out. it'll get mushy as it cooks (one reviewer added oil because of concern of this). 2. this recipe totally looks appetizing! great way to serve fresh veggies. i think when i do this again i'll add some fresh basil. but yum! thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CITEREH

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Hickory, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2005

Amazing summer night meal. Super healthy and tasty. Even meat-eaters love this!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SPACELACE

Cooking Level: Intermediate

Home Town: Chippewa Falls, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 12, 2005

I griled the veggies, as some of the reviewers suggested, but marinated for a much shorter time. Stacked the veggies, then covered with tomato sauce adn cheese, baked and broiled. It was great, but the veggies are so pourous, I wouldn't marinate at all or cut the marinade to avoid excess liquid att he end.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

musiccaab

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2005

Perfect lazy-single-guy source of a healthy meal :-). I used extra vinegar, some olive oil to stop the eggplant drying up and red capsicum.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

red30x

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2005

This turned out even better than expected. I will definitely make again. I took the advice from another reviewer and grilled the mushroom, onion and eggplant slightly before baking. This was a very satisfying dish and looked nice also.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

COOKIE_TIME

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2004

I really like this recipe. The only thing missing, for my taste, is some fresh herbs. A few whole basil leaves between the onion and tomato make a big difference. I have also tried this casserole style - I made a simple sauce with the tomatoes and onions, with some garlic and lots of fresh herbs-oregano, basil and rosemary. Omitted the balsamic vinegar and instead poured the sauce over the eggplant and mushroom and topped with the cheese. This made a delicious and healthy vegetarian main course. Thanks for sharing, Deb!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

THELMALU99

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 2004

This dish is unappetizing to look at. It tasts much better than it looks! I wouldn't serve it to company because of its appearance.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DECAR48

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2004

This is a quick, colorful and healthy recipe. In a small variation, I used a red onion to add a little more flavor and color, and instead of making four stacks, I consolidated the ingrediants to make two larger stacks. These stacks were the delicious and fragrant centerpiece of a vegetarian meal for two--served along side a salad of baby spinich, mozzarella, and homemade spicy sweet-and-and sour dressing and a slice of crusty french bread. My boyfriend and I really enjoyed this dinner, and I will definitely make the stacks again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ALLISON427

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2002

This was really tasty.. Earlier in the day I grilled the mushroom, onion, and eggplant to give it a nice smoky flavor. Then when we were ready for dinner, i just popped it in the oven. Next time, I think I'll try it with fresh mozzarella cheese. mmmmmmm...

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

SPELTRONG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2002

I left out the eggplant, but otherwise it was great recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DESERTKAT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Portobello Stacks

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!