If you are looking for a simple, vegetarian, weeknight meal that celebrates the bounty of summer, then look no further. These gluten free Portobello Mushroom Stacks (I almost called them Neopolitan Stacks – what do you think?) are a more elegant, slightly deconstructed, veggie-packed take on eggplant parmesan, minus the eggplant. If I remember correctly (it’s all getting a little fuzzy…) the vegetarian option at my wedding was something similar, and I love the idea of just throwing together a bunch of vegetables, tomato sauce, and fresh mozzarella for dinner. While it’s quick enough for a weeknight, I think it’s also pretty enough for entertaining. It’s also filling enough that even meat eaters shouldn’t complain too much.
- 1 (32-ounce) can crushed tomatoes (substitute a jar of tomato sauce)
- 5 cloves garlic, smashed
- 4 large portobello mushrooms, stems removed
- Extra virgin olive oil
- 8 ounces fresh mozzarella, sliced
- ½ bunch fresh basil, leaves picked
- ½ large zucchini, sliced into coins
- 1 large tomato, sliced
- Salt and pepper
- Preheat the oven to 350F.
- Spread a thin layer of crushed tomatoes and the garlic on the bottom of a baking pan.
- Place the mushrooms in the baking pan, cap side up, and drizzle with olive oil.
- Spoon a bit of tomato sauce over, then put a piece of basil on each mushroom. Top with a slice of mozzarella and zucchini.
- Drizzle with a drop more olive oil, season with salt and pepper, and continue stacking with tomato, basil, mozzarella, zucchini, sauce, and basil (if you have leftover tomato or zucchini you can put it in the pan alongside the stacks to cook in the tomato sauce).
- Season with another dash of salt and pepper and transfer to the oven.
- Bake for 20 to 30 minutes, until the cheese has fully melted and the mushrooms have cooked through (although if they're not they're still totally edible of course).
- Remove from the oven and serve immediately.