Portobello Stacks are a delicious and visually appealing dish that’s perfect for a hearty appetizer or a light main course. These stacks feature layers of tender, juicy portobello mushrooms, fresh mozzarella, ripe tomatoes, and vibrant basil leaves, all drizzled with balsamic glaze. The mushrooms are grilled or roasted to perfection, bringing out their rich, earthy flavor, while the melted mozzarella adds a creamy texture that pairs beautifully with the sweet acidity of the tomatoes. Finished with a sprinkle of fresh basil and a touch of balsamic glaze, these stacks are a delightful combination of flavors and textures that are sure to impress.
Ingredients:
- 4 large portobello mushrooms, stems removed and gills scraped out
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 large tomatoes, sliced into 1/4-inch thick rounds
- 8 ounces fresh mozzarella, sliced into rounds
- Fresh basil leaves
- Balsamic glaze
Instructions:
- Preheat the Oven or Grill:
- If roasting, preheat your oven to 400°F (200°C). If grilling, preheat the grill to medium-high heat.
- Prepare the Portobello Mushrooms:
- Brush the portobello mushrooms with olive oil on both sides and season with salt and pepper.
- Cook the Mushrooms:
- For roasting: Place the mushrooms on a baking sheet, gill side up, and roast for 15-20 minutes, or until tender.
- For grilling: Place the mushrooms on the grill, gill side down, and cook for 5-7 minutes per side, or until they are tender and have grill marks.
- Assemble the Stacks:
- Start by placing one portobello mushroom on a serving plate.
- Top with a slice of tomato, followed by a slice of fresh mozzarella.
- Repeat the layers if desired, creating a stack.
- Finish with a fresh basil leaf on top.
- Drizzle and Serve:
- Drizzle the balsamic glaze over the top of each stack.
- Serve warm, and enjoy your delicious Portobello Stacks!
These Portobello Stacks are not only easy to make but also bring a gourmet touch to your table, making them perfect for entertaining or enjoying a simple yet elegant meal at home.
