Portobello Polenta Stacks Recipes

PORTABELLA STACKS

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.

PORTOBELLO STACKS

Steps:

• 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.

PORTABELLA STACK

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.

PORTOBELLO POLENTA STACKS

Steps:

• Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat., Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese., Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with basil.