These hearty Portabello Vegetable Stacks are wonderful to serve with barbecued steak, lamb chops or pork chops. I have also used them as an entree for a vegetarian meal.
Some people may prefer to use raw onion, instead of the caramelized onions, but I have to say that the caramelizing adds a unique flavour to these stacks. Because balsamic vinegar is also sweet, I sometimes omit the brown sugar when caramelizing the onions.
The caramelized onion recipe below uses 3 onions, but can easily be adapted for more onions. They will keep in the fridge for several days. They can also be used as an appetizer when served on a slightly warmed Camembert cheese.
Enjoy!
Portabello Veggie Stacks
Print recipe| Serves | 4 |
Ingredients
- 4 Medium to large Portabello mushrooms (stems removed and lightly brushed with olive oil - top and bottom)
- 1/2 to 2/3 Cups caramelized onions (see recipe below)
- 6 Mini bocconcini cheese balls (sliced 1/4 inch slices)
- 1 - 2 Medium - large fresh tomatoes (sliced into 1/2 inch slices or large chop)
- 2 Fresh basil leaves, chopped (or a sprinkle of dried basil, if you do not have fresh)
- grated Asiago cheese (to cover the mushrooms)
- your best olive oil (to brush on the top and outside of the Portabellos and)
Directions
| Preheat the oven to 350 deg F. | |
| Assemble the stacks by layering one portabello mushroom , caramelized onion, bocconcini, basil and tomato. Sprinkle with grated Asiago. | |
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Place stacks on a cookie sheet (that has edges, because it gets a little runny) or in a rectangular Pyrex dish covered with parchment paper. The dish needs to be large enough to hold the stacks in one layer, not touching.  | |
| Bake about 20 - 25 minutes., until cheese melts and veggies soften. | |
Caramelized Onions
Ingredients
- 3 large onions (medium chop)
- 2 Tbsp olive oil
- 1 Tbsp brown sugar
- 2 Tsp traditional balsamic vinegar
- salt and pepper to taste
Directions
| Heat oil in large frying pan on medium-high, add onions; cook until wilted and starting to brown, about 5 - 10 minutes, being careful not to burn (turn heat down if starting to brown too much). | |
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Add sugar, vinegar, salt and pepper. Reduce heat to medium-low; cook for 15-25 min., until onions are caramelized and golden.  | |