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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Invite your girlfriends for brunch. Or how about watch the game and serve this to your buddies. If you like balsamic vinegar another simple but fun recipe is to make vegetable stacks. They're very cool to serve to company or at brunches Ingredients:
servings depend on how much you wish to make |
portobello mushrooms |
pecorino romano cheese |
sharp cheddar cheese |
fresh tomatoes, sliced |
fresh zuccini, sliced |
sweet onion, sliced |
red pepper, sliced |
salt |
pepper |
balsamic vinegar |
canola oil |
parsley, chopped |
basil, chopped |
pinch of sugar |
dab of brown mustard |
Directions:
1. Take portobello mushrooms,cut off the stems and I like to take a grapefruit spoon and remove some of the black gills inside because they can sometimes have a bitter flavor and often hold in dirt.
2. Then rub the gills and the tops well with a paper towel to remove noticeable dirt. When clean, lay the mushroom cap-side down in a shallow baking dish.
3. Then just have fun making layers of what you like.
4. I enjoy using two or three different cheeses.
5. A little grated pecorino romano - some sharp cheddar - just whatever appeals to you.
6. Salt and pepper as you go.
7. You can also brush the mushrooms and each vegetable slice with a mixture of balsamic vinegar and oil.
8. Alternate layers of cheese with sliced tomatoes, sliced sweet onion, sliced zuchinni or crooked neck squash, sliced red peppers, etc - until you have a little stack of veggies and cheese at least four inches high.
9. Top it all with some more cheese.
10. Bake in oven til desired texture is reached and cheese is melted to gooey consistency
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