Portabella Napoleons
Elevate your vegetarian cooking game with these stunning Portabella Napoleons—a sophisticated yet approachable dish that's perfect for dinner parties or date nights. Juicy roasted portabella mushroom caps serve as the foundation for layers of creamy goat cheese, tender sautéed zucchini, and smoky roasted red bell peppers, all accented by fragrant fresh basil. Drizzled with a luscious balsamic glaze, this recipe delights the palate with its harmonious blend of savory and tangy flavors. Serve these towering veggie creations on a bed of peppery arugula for a show-stopping appetizer or light meal. Ready in just 35 minutes, these Portabella Napoleons are a feast for the senses and a celebration of wholesome, vibrant ingredients.
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Recipe Information
Ingredients
- 4 large Portabella mushroom caps
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Zucchini, thinly sliced
- 1 large Red bell pepper, roasted and sliced into strips
- 4 ounces Goat cheese, softened
- 8 large Fresh basil leaves
- 2 cups Arugula, optional for salad base
- 2 tablespoons Balsamic glaze
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the portabella mushroom caps by gently wiping them with a damp paper towel. Remove the stems but leave the caps intact.
In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, salt, and black pepper. Brush this mixture generously onto both sides of each mushroom cap.
Place the mushroom caps gill-side up on the prepared baking sheet. Roast in the oven for 12-15 minutes until tender. Remove from the oven and let them cool slightly.
While the mushrooms are roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the zucchini slices and sauté for 3-4 minutes until tender but still slightly crisp. Set aside.
To assemble the Portabella Napoleons, start with one mushroom cap as the base, gill-side up. Spread a thin layer of goat cheese over the cap.
Layer a few slices of sautéed zucchini, roasted red bell pepper strips, and a basil leaf on top of the goat cheese.
Repeat the layering process to build your desired number of layers, finishing with a mushroom cap on top, gill-side down.
If serving on a salad base, arrange the arugula on a serving platter and place the finished Napoleons on top.
Drizzle the assembled Napoleons and salad base (if using) with balsamic glaze for a finishing touch before serving.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 46.0 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 395 mg | 30% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3108 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
