Mediterranean Portabella Stacks
Indulge your taste buds with these Mediterranean Portabella Stacks that elevate the humble mushroom into a gourmet delight! Layered with thinly sliced eggplant or zucchini, fresh tomatoes, vibrant red onions, and aromatic basil, each stack is a feast for both the eyes and the palate. Topped with gooey mozzarella and nutty asiago cheese, these stacks are baked to perfection, ensuring every bite is bursting with flavor. Ideal for a light lunch or as an impressive side at your next dinner party, they offer a harmony of textures and tastes that will leave you craving more!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Portabella mushrooms
2 (large, gills scraped out)
Eggplant or zucchini
1 (small, thinly sliced)
Red onion
1 (thinly sliced)
Tomato
1 (thinly sliced)
Fresh basil leaves
as needed (whole)
Mozzarella cheese
as needed (sliced)
Asiago cheese
as needed (grated)
Olive oil
to taste (for drizzling)
Balsamic vinegar
to taste (for drizzling)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Carefully scrape out the dark gills from the underside of each portabella mushroom using a spoon.
3
Rinse the mushrooms lightly under water and pat them dry with a paper towel.
4
Thinly slice your chosen vegetable (eggplant or zucchini) and sprinkle it lightly with garlic salt to enhance the flavor.
5
In a well-oiled baking dish, place the portabella mushrooms stem-side up.
6
Drizzle a moderate amount of olive oil and balsamic vinegar over each mushroom.
7
Begin layering your ingredients: start with a few slices of the salted eggplant or zucchini to cover the mushroom cap.
8
Follow with a fresh basil leaf, then a slice of mozzarella cheese, a slice of red onion, another basil leaf, and finally a slice of tomato.
9
Repeat the layering process until you reach the top of the mushroom, securing layers gently but firmly.
10
Finish with a generous sprinkle of grated asiago cheese on top of each stack.
11
For structural integrity, take a wooden skewer, cut it in half, and insert it down through the center of each stack.
12
Lightly drizzle the stacks with a bit more olive oil and balsamic vinegar, careful not to overdo it.
13
Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Mediterranean Portabella Stacks?
They are a gourmet dish consisting of large portabella mushrooms layered with eggplant or zucchini, tomatoes, red onions, fresh basil, and multiple cheeses.
How many mushrooms does this recipe require?
The recipe calls for 2 large portabella mushrooms.
Can I use zucchini instead of eggplant?
Yes, you can use one small zucchini or one small eggplant, both thinly sliced.
What is the recommended oven temperature?
The oven should be preheated to 400°F (200°C).
How should I prepare the mushroom caps?
Carefully scrape out the dark gills from the underside using a spoon, rinse lightly, and pat dry.
What seasoning is suggested for the vegetables?
A light sprinkle of garlic salt is used to enhance the flavor of the sliced eggplant or zucchini.
Should I use oil in the baking dish?
Yes, the portabella mushrooms should be placed in a well-oiled baking dish.
What liquids are drizzled over the mushrooms?
A moderate amount of olive oil and balsamic vinegar is drizzled over each mushroom stack.
What is the order of layering for the stacks?
Start with eggplant/zucchini, then a basil leaf, mozzarella, red onion, another basil leaf, and a tomato slice.
How many layers of basil are used in each stack?
The recipe suggests using two basil leaves per stack throughout the layering process.
What kind of cheese goes on the very top?
A generous sprinkle of grated asiago cheese is used to finish the top of each stack.
How do I keep the stacks from falling over?
Insert half of a wooden skewer down through the center of each stack for structural integrity.
How long should the portabella stacks bake?
Bake them for 20 minutes or until the cheese is bubbly and golden.
Is this recipe suitable for a low-carb diet?
Yes, this dish is tagged as low-carb and vegetable-focused.
Can I make this recipe vegan?
Yes, by using vegan cheese alternatives, you can easily adapt this recipe.
Is this dish gluten-free?
Yes, based on the ingredients list, this recipe is gluten-free.
What type of onion is used?
The recipe specifies one thinly sliced red onion.
Should the mushrooms be stem-side up or down?
The mushrooms should be placed in the dish stem-side up to hold the layers.
Do I need to peel the eggplant or zucchini?
The recipe suggests thinly slicing them, but peeling is optional based on preference.
What texture should the cheese have when finished?
The cheese should be bubbly and golden.
Is fresh or dried basil better?
The recipe specifically calls for whole fresh basil leaves for the best aromatic flavor.
Can these be served as a side dish?
Yes, they work perfectly as either a light lunch or an impressive side for a dinner party.
How many ingredients are in this recipe?
There are 9 primary ingredients used in this dish.
What is the primary flavor profile?
The dish features Mediterranean flavors with savory, nutty, and aromatic notes.
Can I use any type of tomato?
One thinly sliced tomato is required; a medium-sized firm tomato works best for stacking.
Should I add more oil after stacking?
Yes, a light drizzle of olive oil and balsamic vinegar is added just before baking.
What is the purpose of scraping the gills?
Scraping the gills creates more room for the fillings and prevents the dish from becoming too dark or muddy.
How much asiago cheese should I use?
The recipe suggests using as much as needed for a generous sprinkle on top.
Can I substitute the mozzarella?
While mozzarella provides the best melt, other mild melting cheeses could be used if preferred.
How do I serve the stacks?
Serve them warm from the oven, being careful of the structural skewer inside.