Free Recipe Stacked Vegetable Portobellos
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Stacked Vegetable Portobellos Recipe
4 sm Portobello mushrooms; -about
-12 ounces total
1 tb Minced fresh parsley
1 tb Lemon juice
2 ts Olive oil
1 ts Dried Italian seasoning
1/4 ts Pepper
1/4 c Dry white wine
1 c Sliced zucchini; 1/4 inch
1 c Sliced yellow squash; 1/4
1/2 c Sliced red onion; 1/4 inch
2 sl Tomato; 1/4 inch thick
1/4 c Crumbled goat cheese
Stacked Vegetable Portobellos Preparation
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 425 oF. 4. Place mushrooms and wine in a shallow baking dish. Bake at 425 oF for 10 minutes or until mushrooms are soft. 5. Place zucchini, yellow squash, and onions on a baking sheet; brush with reserved marinade. Bake at 425 oF for 10 minutes or until slightly soft. 6. Place 2 mushrooms, gill sides up, on a baking sheet; divide baked vegeta bles evenly between each mushroom. Top each with a tomato slice, 2 tablesp oons cheese, and a mushroom. Bake at 425 oF for 10 minutes or until thorou ghly heated. Yield: 2 servings. CALORIES 164 (47 % from fat); FAT 8.6 g (sat 2.9 g, mono 4 g, poly 0.9 g); PROTEIN 7.8 g; CARB 18.4 g; FIBER 4.7 g; CHOL 13 mg; IRON 4.1 mg; SODIUM 17 4 mg; CALCIUM 136 g. Recipe by: Cooking Light Magazine, July 1997 Posted to MC-Recipe Digest by P&S Gruenwald <sitm@ne.infi.net> on Apr 03, 1998
Cooking Temperature:
Recipe Serves: 2
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