Portabella Stacks
Elevate your dinner table with these flavorful Portabella Stacks, a show-stopping vegetarian dish that's as satisfying as it is beautiful. Tender roasted portabella mushroom caps serve as the base for layers of sautéed spinach, juicy tomato slices, fresh basil, and gooey mozzarella cheese, all crowned with a golden blanket of Parmesan-breadcrumb topping. This recipe combines classic Italian flavors with a modern presentation, making it perfect for both casual weeknight dinners and elegant gatherings. Ready in just 35 minutes, these stacks are not only quick and easy to prepare but also packed with nutrient-rich vegetables, making them a wholesome and gluten-free-friendly option. Serve them warm straight from the oven, garnished with fresh basil for a dish that's as visually appealing as it is delicious. Perfect for vegetarians or anyone looking for a hearty meat-free entrée!
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 3 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Fresh spinach
- 2 large Tomato
- 8 slices Mozzarella cheese
- 8 leaves Fresh basil leaves
- 0.25 cup Parmesan cheese
- 0.25 cup Breadcrumbs
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Clean the portabella mushroom caps by gently wiping them with a damp paper towel and remove the stems.
In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
Brush the mushroom caps generously with the olive oil mixture on both sides and place them gill-side-up on the prepared baking sheet.
Roast the mushrooms in the preheated oven for 10 minutes, then carefully flip them and roast for an additional 5 minutes until tender.
While the mushrooms are roasting, sauté the fresh spinach in a skillet with a drizzle of olive oil over medium heat until wilted, about 2-3 minutes. Set aside.
Slice the tomatoes into thin rounds and pat them dry with a paper towel to remove excess moisture.
Once the mushrooms are roasted, begin assembling the stacks. Start by placing one mushroom cap gill-side-up on a plate.
Layer 1/4 cup of sautéed spinach, 1-2 tomato slices, a basil leaf, and a slice of mozzarella cheese on top of each mushroom cap. Repeat with another mushroom cap to create a stack.
Top each stack with an additional slice of mozzarella cheese and sprinkle with a mixture of breadcrumbs and Parmesan cheese.
Place the assembled stacks back onto the baking sheet and bake in the oven for 5 minutes, or until the cheese is melted and golden.
Carefully remove the stacks from the oven and let them rest for 2 minutes before serving.
Garnish with additional basil leaves, if desired, and serve warm.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 8130 mg | 353% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 50.3 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1986 mg | 153% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2740 mg | 58% | |
*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.
