Italian Mushroom Stack
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!
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.