Zucchini and Portobello Stacks |
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Prep Time: 10 Minutes Cook Time: 21 Minutes |
Ready In: 31 Minutes Servings: 4 |
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When buying portobellos, look for those with a tight underside and lighter colored gills. If the gill area appears very dark and spread out, it is a sign of age. And don't discard the thick woody stems; they make excellent stock or broth flavoring. Ingredients:
2 tablespoons red wine vinegar |
2 tablespoons chopped shallots (about 1 large) |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 tablespoons olive oil, divided |
1 (6-ounce) package presliced portobello mushrooms |
2 small zucchini, thinly sliced lengthwise |
1 (8-ounce) french baguette |
1/2 cup (4 ounces) herbed goat cheese |
1 teaspoon dried thyme |
1 large tomato, thinly sliced |
Directions:
1. Combine first 4 ingredients; stir well with a whisk.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Place mushrooms in a single layer in pan; sauté 3 to 4 minutes on each side or until liquid is almost absorbed. Remove from pan and place in a large bowl. Cover and keep warm.
3. Add 1 teaspoon oil to pan and place over medium heat. Cut zucchini slices in half crosswise. Place half of zucchini slices in pan; sauté 7 to 9 minutes or until zucchini is lightly browned. Repeat with remaining zucchini and 1 teaspoon oil. Remove from heat and place in bowl with mushrooms. Drizzle with red wine vinegar mixture and remaining 1 teaspoon oil; toss gently.
4. Preheat broiler.
5. Cut baguette crosswise into 4 pieces; cut each piece in half lengthwise. Place slices on a baking sheet, cut sides up, and broil 1 minute or until toasted.
6. Combine goat cheese and thyme; spread evenly over toasted baguette slices. Layer 4 toast slices evenly with 1/4 of mushroom mixture and tomato slices. Top with remaining baguette slices.
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