Portobello Stacks

Portobello Stacks

JOHN KARST 0

"We saw these at a deli on a trip to North Carolina and copied it when we got home. It has become one of our favorite additions to any meal with beef, pork or chicken."
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Ingredients

50 m servings 195 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
  4. Bake in preheated oven for 30 minutes, or until cheese is golden brown.

Reviews

25
  1. 30 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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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...

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 tim...

This was great! I will definately be making this again.

This recipe was incredible and so easy!! This is definitely an easy recipe I can make when my friends come for lunch. I will also make it for dinner when we entertain. It is an impressive looki...

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...

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!

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 othe...

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 cassero...

Good! Mine ended up looking quite comical because my garden didn't have any large tomatoes ripe for me when I went out to grab one for this recipe, so I had to use halved cherry tomatoes. Looked...

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