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READY IN 50 mins

Portobello Stacks

Read Reviews (23)

"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." — JOHN KARST

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Original recipe makes 4 servings Change Servings

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
4 slices provolone cheese

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Directions

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

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PREP 20 mins
COOK 30 mins
READY IN 50 mins

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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 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!

—TARADAWN

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Most Helpful Critical Review

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.

—DECAR48

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28 Ratings

Oct 31, 2003

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...

—SPELTRONG

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Jul 24, 2003

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

—Stacey

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Jul 24, 2003

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 looking dish. The tastes were just so good!

—BETTYTAMS

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Feb 09, 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.

—OOKIEWOOKIE

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Oct 08, 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!

—trickystix

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Aug 05, 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!

—THELMALU99

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Nutrition

Calories
195 kcal
10%

Carbohydrates
21.5 g
7%

Cholesterol
20 mg
7%

Fat
8.2 g
13%

Fiber
6 g
24%

Protein
12.2 g
24%

Sodium
267 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Portobello Stacks

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 195
Calories from Fat: 74

% Daily Value *
Total Fat 8.2g 13 %
** Saturated Fat 4.9g 25 %
Cholesterol 20mg 7 %
Sodium 267mg 11 %
Potassium 1020mg 29 %
Total Carbohydrates 21.5g 7 %
Dietary Fiber 6g 24 %
Protein 12.2g 24 %
Sugars 12.3g
Vitamin A 11 %
Vitamin C 18 %
Calcium 31 %
Iron 15 %
** Thiamin 9 %
** Niacin 65 %
** Vitamin B6 19 %
** Magnesium 17 %
** Folate 32 %

* 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.