Stacked Vegetable Portobellos Recipe

Name: Stacked Vegetable Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small portobello mushrooms (about 12 ounces total); 1 tablespoon minced fresh parsley; 1 tablespoon lemon juice; 2 teaspoons olive oil; 1 teaspoon dried Italian seasoning; 1/4 teaspoon pepper; 1/4 cup dry white wine; 1 cup (1/4-inch-thick) sliced zucchini; 1 cup (1/4-inch-thick) sliced yellow squash; 1/2 cup (1/4-inch-thick) sliced red onion; 2 (1/4-inch-thick) slices tomato; 1/4 cup (1 ounce) crumbled goat cheese

Servings: persons

4 small portobello mushrooms (about 12 ounces total)
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
2 teaspoons olive oil
1 teaspoon dried Italian seasoning
1/4 teaspoon pepper
1/4 cup dry white wine
1 cup (1/4-inch-thick) sliced zucchini
1 cup (1/4-inch-thick) sliced yellow squash
1/2 cup (1/4-inch-thick) sliced red onion
2 (1/4-inch-thick) slices tomato
1/4 cup (1 ounce) crumbled goat cheese

1
Remove stems; remove brown gills from the undersides of mushrooms using a spoon.
2
Combine mushroom caps and next 5 ingredients (mushrooms through pepper) in a large zip-top plastic bag; seal. Marinate 30 minutes; remove mushrooms from bag, reserving marinade.
3
Preheat oven to 425u00b0.
4
Place mushrooms and wine in a shallow baking dish. Bake at 425u00b0 for 10 minutes or until mushrooms are soft.
5
Place zucchini, yellow squash, and onion on a baking sheet; brush with reserved marinade. Bake at 425u00b0 for 10 minutes or until slightly soft.
6
Place 2 mushrooms, gill sides up, on a baking sheet; divide baked vegetables evenly between each mushroom. Top each with a tomato slice, 2 tablespoons cheese, and a mushroom. Bake at 425u00b0 for 10 minutes or until thoroughly heated.

kcal

Calories

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 small portobello mushrooms (about 12 ounces total), 1 tablespoon minced fresh parsley, 1 tablespoon lemon juice, 2 teaspoons olive oil, and more.

Yes, Stacked Vegetable Portobellos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stacked Vegetable Portobellos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions