Portobello Stacks

By Grammie926

• Serve this as an appetizer or a vegetarian main course.
• Great as a vegetarian main course or make 8 smaller ones for an appetizer.
• If drizzle thickens just thin out with a little yogurt before using.

Ingredients

• 4 portobello mushrooms
• 1 large onion, sliced 1/4 inch thick
• 1/4 cup balsamic vinegar
• 1 eggplant, sliced into 1/2 inch rounds
• 1 tomato, sliced 1/2 inch thick
• 4 slices provolone cheese

Preparation

Step 1

Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
Bake in preheated oven for 30 minutes, or until cheese is golden brown.