Stacked Vegetable Portobellos

Stacked Vegetable Portobellos
Stacked Vegetable Portobellos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

    slices (1/4-inch-thick) tomato

  • 1/4

    cup (1 ounce) crumbled goat cheese

Directions

Remove stems; remove brown gills from the undersides of mushrooms using a spoon. 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. Preheat oven to 425º. Place mushrooms and wine in a shallow baking dish. Bake at 425º for 10 minutes or until mushrooms are soft. Place zucchini, yellow squash, and onion on a baking sheet; brush with reserved marinade. Bake at 425º for 10 minutes or until slightly soft. 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 425º for 10 minutes or until thoroughly heated.

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