portobello stacks

portobello stacks

Ingredients

  • 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


Directions

  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.

04/10/2017
portobello stacks, recipe PT15M PT1H 5 455 calories

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