Portobello Stacks
Portobello Stacks layer balsamic-kissed mushrooms and sweet onions with hearty eggplant, juicy tomato, and melted provolone for a savory, oven-baked bite. The tang of vinegar balances the earthiness of the vegetables, while the cheese bubbles to a golden finish. Serve as a satisfying vegetarian dinner or an elegant side for a relaxed weeknight or casual gathering.
- Prep20 mins
- Cook30 mins
- Serves4
- DifficultyEasy
- 1
Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
- 2
Preheat the oven to 350 degrees F (175 degrees C).
- 3
On a non-stick baking pan, assemble four stacks in this order: eggplant, mushroom, onion, tomato, and cheese.
- 4
Bake in the preheated oven for 30 minutes, or until the cheese is golden brown.
- Calories 164.05 kcal Moderate
- Protein 8.18 g Moderate
- Carbs 18.11 g Moderate
- Total Fat 5.59 g Moderate
- Saturated Fat 3.1 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 15.17 mg Moderate
- Sodium 670.3 mg High
- Fiber 6.59 g Good Source
- Sugar 10.83 g High
- Added Sugar 0.0 g Low Source
- Calcium 151.63 mg Moderate
- Iron 0.53 mg Low Source
- Potassium 586.7 mg Moderate
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.45 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Tomatoes 🍅
- Onions 🧅