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

5.0 from 7 reviews

Portobello Mushroom Stacks
 
Prep Time

Cook Time

Total Time

 

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



31 Comments

  1. What a great recipe. Loved this post katherine :)

  2. Can’t go wrong when there are such stunning photos :D

    Cheers
    Choc Chip Uru

  3. Mmm,I must make this!

  4. This is my kind of meal! I love it!

  5. Looks fabulous. I love portabello mushrooms to death! I wish my meat-eater husband wasn’t repulsed by them :(

  6. Oh I just love this stack Katherine! It looks amazing, so delicious!
    Have a wonderful weekend my friend!

  7. Great healthy veggie stacks! Loving the collection of links already – any excuse to eat mushrooms!

  8. Yum! I do a similar eggplant caprese stack. I’ll have to try it with mushrooms!

  9. I love portobello mushrooms, these stacks look amazing!!

  10. I’ve had portabellos roasted before, but what makes this special is the other ingredients. Love the colors!

  11. 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 :)

  12. This looks great! HubbyGrouch keeps asking for portobellos.

  13. This looks mouthwatering!

  14. this is such a delicious meal! and i love the presentation!

  15. 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 :)

  16. This looks so good and very attractive on that plate!

  17. 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.

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

  19. Excellent recipe that’s simple but elegant … a winner in my book!

  20. Love your dish, Katherine- I’m a big fan of portobellos. I just linked up my Portobello Paprikash. Thanks for hosting!

  21. I love your recipe Katherine it looks absolutely delicious. Yum

  22. Love the assorted dishes .. a perfect place for mushrooms recipes Katherine.

    Yours is so mouth watering !!

  23. 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!

  24. Congratulations on the Top 9!

  25. This looks so yummy, I am going to add it to my Mouth Watering Mondays post this Monday. Come on over to see it at http://www.noshingwiththenolands.com Cheers, Tara

  26. Oh I am loving this recipe! It would be fun to grill everything, and stack it, YUM! Hugs, Terra

  27. This is something I’d love to try next time I buy portobello mushrooms. I tend to make similar recipes which gets boring…(and was just told by my family!). The stacks/towers will amuse my kids for sure!

  28. I think I’d have gone with the Neapolitan stack (or maybe caprese stack). Still, whatever you call it, it looks delish! Good recipe – thanks.

  29. That mozarella looks divine :)

  30. Ahh I LOVE mushrooms!! Think I’ll start by making your mushroom stack then spend all day drooling over the link up ;)

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  1. Mouth Watering Mondays | | Noshing With The NolandsNoshing With The Nolands - [...] yeast) Cinnamon Buns by Sally’s Baking Addiction – Avocado Fries by Blog Chef – Portobello Mushroom Stacks by Katherine …
  2. Mouth Watering Mondays | Noshing With The Nolands - [...] yeast) Cinnamon Buns by Sally’s Baking Addiction – Avocado Fries by Blog Chef – Portobello Mushroom Stacks by Katherine …

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