Portabella Stacks

1. 1

   Scrape out the dark gills on the underside of each mushroom.

2. 2

   Rinse lightly under water and wipe with paper towel.

3. 3

   Thinly slice the eggplant and sprinkle with garlic salt.

4. 4

   Put the mushrooms in an oiled baking dish.

5. 5

   Drizzle with a few sprinkles of olive oil and balsamic vinegar.

6. 6

   Top with a couple eggplant slices.

7. 7

   Add a basil leaf.

8. 8

   Add mozzarella slice.

9. 9

   Add a slice of red onion.

10. 10

    Add a basil leaf.

11. 11

    Add a slice of tomato.

12. 12

    Add a basil leaf.

13. 13

    Repeat layers and top with Asiago cheese.

14. 14

    At this point I cut a wooden skewer in half and poke it down the center of each mushroom stack to hold them in place.

15. 15

    Drizzle a bit of olive oil and balsamic vinegar (not a lot or it will sweat too much).

16. 16

    Bake in 400u00b0 for 20 minutes.

No additional tips available.