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Portobello Stacks

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Ingredients
  Portobello mushroom caps 2
  Extra virgin olive oil 2 Tablespoon, divided
  Mozzarella cheese 2 Ounce, cut into 2 1/2-inch-thick slices
  Basil leaves 4
  Roasted red peppers 1⁄3 Cup (5.33 tbs)
  Red wine vinegar 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1. Brush mushrooms with 1 tablespoon of oil. Season with salt and pepper.
2. Heat a nonstick skillet over medium-high heat. Add mushrooms, stem-side down, and cook until warm, about 4 minutes. Turn; top with cheese, basil, and peppers. Continue cooking until mushrooms are piping hot and cheese is warm but not melted, 3 to 5 minutes longer.
3. Transfer mushroom stacks to plates. Drizzle with vinegar and remaining tablespoon oil. Season with additional salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Mushroom
Interest: 
Everyday

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 510 Calories from Fat 392

% Daily Value*

Total Fat 43 g66%

Saturated Fat 9.6 g48.2%

Trans Fat 0 g

Cholesterol 44.8 mg14.9%

Sodium 932.4 mg38.8%

Total Carbohydrates 12 g3.8%

Dietary Fiber 2.6 g10.5%

Sugars 5.2 g

Protein 17 g33.9%

Vitamin A 50.3% Vitamin C 47.4%

Calcium 30.8% Iron 8.1%

*Based on a 2000 Calorie diet

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Portobello Stacks Recipe