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1
Preheat the oven to 450u00b0F
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2
Clean the mushrooms.
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3
Lightly coat a 13 x 9 x 2-inch baking pan with olive oil.
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4
Place the mushrooms, cap side down, in the pan and bake for 10 to 14 minutes, or until the mushrooms are tender.
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5
Sprinkle with salt and pepper and reserve.
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6
Don't turn off the oven or clean the pan.
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7
Heat 1 to 2 tbs of olive oil in a large nonstick skillet over medium heat.
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8
Add the zucchini slices and saute, turning once, until lightly browned, about 5 minutes.
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9
Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
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10
Remove the stems from the eggplants; halve each lengthwise, and then cut into 1/4 inch crescent slices.
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11
Adding more olive oil if necessary and keeping the skillet hot at all times, add the eggplant and saute, turning once, until lightly browned on both sides, about 5 minutes.
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12
Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
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13
Oil the baking dish again, if necessary, and add the mushrooms, create the layers by topping each mushroom with the zucchini, eggplant, provolone, red pepper, and mozzarella on top.
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14
Bake the Portobello caps for 6 to 8 minutes, or until the cheese has melted and ingredients are heated through.
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15
Allow to rest for 5 minutes, before serving. Serves 3-4.
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16
That's it!
