Portabella Stack
Elevate your next meal with this vibrant and flavor-packed Portabella Stack recipe—perfect for both vegetarians and grilling enthusiasts alike! Layered with tender, smoky portabella mushrooms, charred zucchini, and sweet red bell peppers, this dish combines perfectly grilled vegetables with creamy melted mozzarella and a hint of nutty Parmesan. Wilted spinach and aromatic fresh basil add bursts of color and freshness to every bite. Finished under the broiler for a bubbly, golden crust, these stacks are not only stunning to look at but also bursting with bold, savory flavors thanks to a tangy balsamic and garlic marinade. Ideal as a hearty appetizer or a light main dish, the Portabella Stack pairs beautifully with a crisp green salad or crusty artisan bread. Ready in under 45 minutes, this recipe makes healthy and delicious cooking easier than ever. Keywords: Portabella Stack recipe, grilled vegetable stacks, vegetarian grilling ideas, balsamic marinade recipes, healthy mushroom dishes.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 cloves Garlic
- 2 medium Zucchini
- 1 large Red bell pepper
- 4 cups Fresh spinach
- 1 cup Mozzarella cheese
- 0.5 cup Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 leaves Fresh basil leaves
Instructions
Preheat your grill or grill pan to medium-high heat.
Clean the portabella mushroom caps by gently removing the stems and scraping out the gills with a spoon. Pat dry with a paper towel.
In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
Brush the mushroom caps, zucchini (sliced lengthwise into thin strips), and red bell pepper (sliced into wide strips) with the olive oil mixture.
Grill the vegetables for 4-5 minutes on each side, or until tender and slightly charred. Remove from heat and set aside.
In a large skillet, wilt the fresh spinach over medium heat for 2-3 minutes, stirring occasionally. Remove from heat and set aside.
Preheat your broiler on high.
Assemble the stacks on a baking sheet. Start with a grilled portabella mushroom as the base. Layer on zucchini slices, red bell pepper strips, a handful of wilted spinach, a sprinkle of mozzarella cheese, and a few basil leaves. Repeat to create a second layer, finishing with cheese on top.
Sprinkle each stack with Parmesan cheese.
Broil the stacks for 3-5 minutes, or until the cheese is melted and bubbly.
Serve immediately, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 7349 mg | 320% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 49.1 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1460 mg | 112% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3183 mg | 68% | |
*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.
