Zucchini And Portobello Stacks Recipe

Name: Zucchini And Portobello Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 2 tablespoons chopped shallots (about 1 large); 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 tablespoons olive oil, divided; 1 (6-ounce) package presliced Portobello mushrooms; 2 small zucchini, thinly sliced lengthwise; 1 (8-ounce) French baguette; 1/2 cup (4 ounces) herbed goat cheese; 1 teaspoon dried thyme; 1 large tomato, thinly sliced

Servings: persons

2 tablespoons red wine vinegar
2 tablespoons chopped shallots (about 1 large)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil, divided
1 (6-ounce) package presliced Portobello mushrooms
2 small zucchini, thinly sliced lengthwise
1 (8-ounce) French baguette
1/2 cup (4 ounces) herbed goat cheese
1 teaspoon dried thyme
1 large tomato, thinly sliced

1
Combine first 4 ingredients; stir well with a whisk.
2
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Place mushrooms in a single layer in pan; saute 3 to 4 minutes on each side or until liquid is almost absorbed. Remove from pan and place in a large bowl. Cover and keep warm.
3
Add 1 teaspoon oil to pan and place over medium heat. Cut zucchini slices in half crosswise. Place half of zucchini slices in pan; saute 7 to 9 minutes or until zucchini is lightly browned. Repeat with remaining zucchini and 1 teaspoon oil. Remove from heat and place in bowl with mushrooms. Drizzle with red wine vinegar mixture and remaining 1 teaspoon oil; toss gently.
4
Preheat broiler.
5
Cut baguette crosswise into 4 pieces; cut each piece in half lengthwise. Place slices on a baking sheet, cut sides up, and broil 1 minute or until toasted.
6
Combine goat cheese and thyme; spread evenly over toasted baguette slices. Layer 4 toast slices evenly with 1/4 of mushroom mixture and tomato slices. Top with remaining baguette slices.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 2 tablespoons chopped shallots (about 1 large), 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Zucchini And Portobello Stacks 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.

Zucchini And Portobello Stacks

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