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–+ servings
Oven-baked portabello vegetable stacks

Portobello Veggie Stacks

Print Recipe
Course Appetizer
Cuisine Canadian
Keyword mushroom, portabella, portabella mushrooms, portobello, portobello mushrooms
Diet Vegetarian
Prep Time 19 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 4 portobello mushrooms - stems removed and lightly brushed with olive oil - top and bottom
  • 6 bocconcini balls - sliced into 1/4 inch slices
  • 2 tomatoes - sliced into 1/2 inch slices or large chop
  • 2 basil leaves - chopped, or a sprinkle of dried basil, if fresh is unavailable
  • 1/2 cup Asiago cheese - grated

Caramelized Onions

  • 3 onions - medium chop
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 2 tsp balsamic vinegar
  • 1 pinch salt and pepper

Instructions

Caramelized Onions

  • Heat oil in large frying pan on medium-high, add onions; cook until wilted and starting to brown, about 5-10 minutes, being careful not to burn (stir throughout, turn heat down if starting to brown too much)
  • Add sugar, vinegar, salt, and pepper. Reduce heat to medium-low; cook for 15-25 minutes until onions are caramelized and golden.

Portobello Stacks

  • Preheat oven to 350 ℉ (175 ℃).
  • Assemble the stacks by layering one portabello mushroom, caramelized onion, bocconcini, basil, and tomato. Sprinkle with grated asiago.
  • Place stacks on a cookie sheet (with edges, as the stack can get a little runny) or in a rectangular Pyrex dish covered with parchment paper. The dish needs to be large enough to hold the stacks in one layer, not touching.
    uncooked portabello vegetable stacks
  • Bake about 20-25 minutes, until the cheese melts and the veggies soften.