Stacked Vegetable Portobellos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 small portobello mushrooms (about 12 ounces total) |
1 tablespoon minced fresh parsley |
1 tablespoon lemon juice |
2 teaspoons olive oil |
1 teaspoon dried italian seasoning |
1/4 teaspoon pepper |
1/4 cup dry white wine |
1 cup (1/4-inch-thick) sliced zucchini |
1 cup (1/4-inch-thick) sliced yellow squash |
1/2 cup (1/4-inch-thick) sliced red onion |
2 (1/4-inch-thick) slices tomato |
1/4 cup (1 ounce) crumbled goat cheese |
Directions:
1. Remove stems; remove brown gills from the undersides of mushrooms using a spoon.
2. Combine mushroom caps and next 5 ingredients (mushrooms through pepper) in a large zip-top plastic bag; seal. Marinate 30 minutes; remove mushrooms from bag, reserving marinade.
3. Preheat oven to 425°.
4. Place mushrooms and wine in a shallow baking dish. Bake at 425° for 10 minutes or until mushrooms are soft.
5. Place zucchini, yellow squash, and onion on a baking sheet; brush with reserved marinade. Bake at 425° for 10 minutes or until slightly soft.
6. Place 2 mushrooms, gill sides up, on a baking sheet; divide baked vegetables evenly between each mushroom. Top each with a tomato slice, 2 tablespoons cheese, and a mushroom. Bake at 425° for 10 minutes or until thoroughly heated.
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