Portobello Mushroom Stacks and a Mushroom Blog HopPosted on Jun 22, 2012 | 30 comments
Portobello Mushroom Stacks
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: Katherine Martinelli
Recipe Type: Entree
Yield: 4 servings
- 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.
Gluten free, Kosher dairy, Vegetarian