Portabella Stacks Recipes

Portabella Stack image

Provided by Derf2440

Time 38m

Yield 1 serving(s)

Number Of Ingredients 10

6 asparagus spears
1 large tomatoes
1/4 cup ricotta cheese
2 teaspoons light soy sauce
1/4 teaspoon cayenne pepper, divided
1 large portabella mushroom, about 4 inches across, stem removed
1 tablespoon butter
1 tablespoon parmesan cheese
salt
dried thyme leaves

Steps:

Snap tough ends off asparagus, set aside 2 whole spears, chop the remaining asparagus.
Combine chopped asparagus, ricotta cheese, soy sauce and 1/8 teaspoon cayenne pepper; Set aside.
Clean mushroom and carefully remove stem.
Slice the tomato, nice thick slices.
To build the stack: Build the stack as the bottom of the mushroom browns.
Rub butter on a non-stick ovenproof fry pan, heat on the top of the stove, and place mushroom, top down in fry pan.
Sprinkle with salt, thyme and a few grains of reserved cayenne pepper.
Place one tomato slice on top of mushroom and sprinkle with salt, thyme and a few more grains of reserved cayenne pepper.
Spread the ricotta cheese mixture evenly on the tomato slice; place another tomato slice on top of the cheese mixture.
Sprinkle with salt, thyme and remaining few grains of cayenne pepper.
Place the reserved 2 whole asparagus spears on top of the tomato slice, cutting the broken ends to fit.
Sprinkle with Parmesan cheese.
Place on middle rack in a 400°F oven for about 20 minutes or until heated through and the Parmesan is melted.
Place under broiler for a further 2 to 3 minutes to crisp up the Parmesan cheese.
Make one or repeat to make more.

Nutrition Facts : Calories 313.4, Fat 21.8, SaturatedFat 13.4, Cholesterol 66.3, Sodium 910.4, Carbohydrate 18.1, Fiber 5.5, Sugar 7.9, Protein 16.1

Portabella Stacks image

Provided by luvmybge

Categories Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 large portabella mushrooms
1 small eggplants or 1 small zucchini, thinly sliced
1 red onion, thinly sliced
1 tomatoes, thinly sliced
fresh basil leaf
mozzarella cheese, sliced
asiago cheese, grated
olive oil
balsamic vinegar

Steps:

Scrape out the dark gills on the underside of each mushroom.
Rinse lightly under water and wipe with paper towel.
Thinly slice the eggplant and sprinkle with garlic salt.
Put the mushrooms in an oiled baking dish.
Drizzle with a few sprinkles of olive oil and balsamic vinegar.
Top with a couple eggplant slices.
Add a basil leaf.
Add mozzarella slice.
Add a slice of red onion.
Add a basil leaf.
Add a slice of tomato.
Add a basil leaf.
Repeat layers and top with Asiago cheese.
At this point I cut a wooden skewer in half and poke it down the center of each mushroom stack to hold them in place.
Drizzle a bit of olive oil and balsamic vinegar (not a lot or it will sweat too much).
Bake in 400° for 20 minutes.