Portobello Mushroom Stacks and a Mushroom Blog Hop

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.

Portabella Mushroom Stacks ~ KatherineMartinelli.com

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5.0 from 7 reviews
Portobello Mushroom Stacks
 
Prep Time
Cook Time
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This vegetarian and gluten free entree celebrates summer produce in all its glory. It's quick enough for a weeknight, but elegant enough for entertaining.
Author:
Recipe Type: Entree
Yield: 4 servings
Ingredients
  • 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
Directions
  1. Preheat the oven to 350F.
  2. Spread a thin layer of crushed tomatoes and the garlic on the bottom of a baking pan.
  3. Place the mushrooms in the baking pan, cap side up, and drizzle with olive oil.
  4. Spoon a bit of tomato sauce over, then put a piece of basil on each mushroom. Top with a slice of mozzarella and zucchini.
  5. 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).
  6. Season with another dash of salt and pepper and transfer to the oven.
  7. 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).
  8. Remove from the oven and serve immediately.
Notes
Gluten free, Kosher dairy, Vegetarian


32 thoughts on “Portobello Mushroom Stacks and a Mushroom Blog Hop

  1. Liz

    Oh, yummy! Your mushroom stacks look incredible. I need hubby to go out of town, and this will be my dinner every night while he’s away πŸ™‚

  2. Alyssa (Everyday Maven)

    That is the perfect summer dinner! I love the mushroom theme Katherine. Although, I am starting to say that every week about the Blog Hops but you are just hitting the nail on the head week after week with my favorites! Love it πŸ™‚

  3. Hyosun Ro

    Wow that’s one nice looking portobello stacks! Great recipe! I love mushrooms, and it looks like I came to the right place for delicious recipes involving mushrooms.

  4. Eha

    Now I know why I was staring at the beautiful big portobellos at the supermarket yesterday: not enough common sense to buy, but . . . πŸ™‚ ! What a great recipe! Shall copy soonest!

  5. mjskit

    Love the portabella stacks! I love deconstructed meals like this. For me it sounds more like a deconstructed veggie lasagna without the noodles. Love it! Headed to check out some of the other mushroom recipes. Hope you’re having a wonderful Sunday!

  6. Carla

    Ahh I LOVE mushrooms!! Think I’ll start by making your mushroom stack then spend all day drooling over the link up πŸ˜‰

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