PORTOBELLO WITH EGGPLANT AND ZUCCHINI
Make and share this Portobello With Eggplant and Zucchini recipe from Food.com.
Provided by Phil Franco
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F
- Clean the mushrooms.
- Lightly coat a 13 x 9 x 2-inch baking pan with olive oil.
- Place the mushrooms, cap side down, in the pan and bake for 10 to 14 minutes, or until the mushrooms are tender.
- Sprinkle with salt and pepper and reserve.
- Don't turn off the oven or clean the pan.
- Heat 1 to 2 tbs of olive oil in a large nonstick skillet over medium heat.
- Add the zucchini slices and saute, turning once, until lightly browned, about 5 minutes.
- Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
- Remove the stems from the eggplants; halve each lengthwise, and then cut into 1/4 inch crescent slices.
- Adding more olive oil if necessary and keeping the skillet hot at all times, add the eggplant and saute, turning once, until lightly browned on both sides, about 5 minutes.
- Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
- Oil the baking dish again, if necessary, and add the mushrooms, create the layers by topping each mushroom with the zucchini, eggplant, provolone, red pepper, and mozzarella on top.
- Bake the Portobello caps for 6 to 8 minutes, or until the cheese has melted and ingredients are heated through.
- Allow to rest for 5 minutes, before serving. Serves 3-4.
- That's it!
Nutrition Facts : Calories 768.4, Fat 60.7, SaturatedFat 23.6, Cholesterol 109.2, Sodium 976.3, Carbohydrate 23.6, Fiber 10.9, Sugar 10.3, Protein 37.1
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Mello Moeti
[email protected]This is a great recipe for a healthy and delicious meal. I love the way the vegetables are cooked.
dirtbike dude212
[email protected]This recipe is a great way to experiment with new flavors. I love the combination of portobello mushrooms, eggplant, and zucchini.
TR ODUTE
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients, but the flavors are amazing.
Dan Daniels
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The results are amazing!
Ismaeel Umair
[email protected]I'm not a big fan of eggplant, but I really enjoyed this recipe. The eggplant was cooked perfectly and the sauce was delicious.
Okpoye Destiny
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it!
Ntsakiso Ntsakelo
[email protected]This recipe is a great way to get kids to eat vegetables. My kids loved the portobello mushrooms and the zucchini.
Amiro Maestro
[email protected]I'm a vegetarian and I'm always looking for new and exciting vegetarian recipes. This recipe is a great addition to my repertoire.
Ashminbabu Ghimire
[email protected]This recipe is a great way to use up leftover vegetables. I always have some zucchini and eggplant in my fridge, so this is a perfect way to use them up.
Ronald Addison
[email protected]I love the way this recipe uses seasonal vegetables. It's a great way to get your daily dose of fruits and veggies.
Irshad Bhngri
[email protected]I made this recipe for a dinner party and everyone raved about it. It's a really elegant dish that's perfect for a special occasion.
Igboaso Chigozie
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Destine Messer
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The flavors are amazing and it's a really healthy dish.
Shahzad Shazy
[email protected]I've made this dish several times now and it's always a winner. It's easy to make and the results are always impressive.
Mutebi profit
[email protected]This recipe was a hit! The combination of portobello mushrooms, eggplant, and zucchini was delicious. I especially loved the garlicky sauce.