For a simple yet flavorful addition to your Italian-inspired meal, try these Italian Mushroom Stacks! Layers of hearty portobello mushrooms, tender eggplant, and zucchini come together with a rich Italian tomato sauce and fresh mozzarella, creating a dish that’s as satisfying as it is delicious. This easy-to-make recipe is perfect for busy weeknights when you need something quick but still packed with flavor; plus, it’s Keto and Low-Carb-friendly, making it an excellent choice for a wholesome, guilt-free side dish!
Ingredients
3 portabello mushrooms
1 Tbsp. extra virgin olive oil
Balsamic vinegar
1 28-oz. can crushed tomatoes
1 yellow squash, sliced
1/2 cup fresh basil, chopped
1 fresh mozzarella ball, cubed or sliced
1 red or yellow onion, sliced
1 beefsteak tomato, sliced
Salt and pepper to taste
1 lg. zucchini or eggplant, sliced
Garnish: fresh basil and Parmesan
Instructions
Clean the mushrooms by brushing them with a damp paper towel. Remove the stems.
Place on a greased baking sheet. Sprinkle with salt and pepper. Drizzle with extra virgin olive oil, balsamic vinegar and tomato sauce.
Place a slice of squash on top and sprinkle with salt, pepper and fresh basil.
Spoon some tomato sauce on top and top with mozzarella. Place the onion on top and sprinkle with salt, pepper and basil.
Add another layer with a slice of tomato and zucchini. Sprinkle with salt and pepper. Drizzle with balsamic vinegar and spoon on more tomato sauce.
Spoon more tomato sauce on top to drape down the stack’s sides. Finally, top with mozzarella.
Bake at 400 degrees until the cheese is melted and the stack is hot. Delicious!
If you like this recipe, you may also like the following recipes:
Burger with Caramelized onions, Mushrooms and Brie
Mushroom Omelet with Goat Cheese
Italian Mushroom Stack
Equipment
- Measuring spoons
- 1 knife
- Paper towel or dishcloth to clean the mushrooms
- 1 baking sheet
- 1 medium spoon
Ingredients
- 3 portabello mushrooms
- 1 Tbsp. extra virgin olive oil
- Balsamic vinegar
- 1 28-oz. can crushed tomatoes
- 1 yellow squash sliced
- 1/2 cup fresh basil chopped
- 1 fresh mozzarella ball cubed or sliced
- 1 red or yellow onion sliced
- 1 beefsteak tomato sliced
- Salt and pepper to taste
- 1 large zucchini or eggplant sliced
- Garnish: fresh basil and Parmesan
Instructions
- Clean the mushrooms by brushing them with a damp paper towel.
- Remove the stems.
- Place on a greased baking sheet.
- Sprinkle with salt and pepper.
- Drizzle with extra virgin olive oil, balsamic vinegar and tomato sauce.
- Place a slice of squash on top and sprinkle with salt, pepper and fresh basil.
- Spoon some tomato sauce on top and top with mozzarella.
- Place the onion on top and sprinkle with salt, pepper and basil.
- Add another layer with a slice of tomato and zucchini.
- Sprinkle with salt and pepper.
- Drizzle with balsamic vinegar and spoon on more tomato sauce.
- Spoon more tomato sauce on top to drape down the stack’s sides.
- Finally, top with mozzarella.
- Bake at 400 degrees until the cheese is melted and the stack is hot 15 – 20 minutes.
