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1
Marinade -- In a 13x9 pan, mix the olive oil, vinegar, honey, garlic, Italian seasoning, salt and pepper.
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2
Vegetables -- Just add the vegetables to the marinade, flip each piece over so it gets marinade on each side.
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3
Just cover and set to the side.
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4
Room temp suggested.
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5
Marinade at least 30 minutes up to 2 hours.
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6
Roast -- Transfer the onion slices (keep them whole) and the mushrooms to a baking sheet lined with parchment paper.
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Season with pepper, and bake in at 400 degree oven for about 15 minutes until they begin to get golden brown.
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8
Don't throw out that marinade -- we are using it to drizzle over the vegetables at the end.
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9
Key an eye on them, the mushrooms will get done probably a few minutes before the onions.
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10
You want them both tender but not falling apart.
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11
If the mushrooms get done early, just take them out and set them off until the onions are done.
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They cook pretty close in time, but just watch them.
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13
Filling and Cheese -- As the vegetables cook, add to a small bowl the bread crumbs and parmesan and set to the side.
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14
Then slice up your mozzarella.
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15
TIP: Use dental floss to cut fresh mozzarella, makes it very very easy and nothing to clean, just toss the dental floss.
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16
Finish the Stacks -- By now your onions and mushrooms should be done.
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Top each onion slice with a spoon of the parmesan bread crumb mixture.
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Then top with a slice of the portabello.
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If it doesn't fit and is too big, just cut the mushroom in half and then put the two slices on top of the onion, no problem.
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20
Top the onion and mushroom with the fresh mozzarella slice.
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Broil -- Put the stacks back in the oven on broil, on the middle shelf just to melt the cheese.
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22
It will only take a minute or two.
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Serve -- Just top each stack with a drizzle of the reserved balsamic vinaigrette (marinade) and fresh basil.
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24
ENJOY!
