Stacked Vegetable Portobellos

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

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.