Portobello Stacks

Ingredients and Weight:

• Portobello mushrooms: 8, 4-5 ounces each
• Roma tomatoes: 4, 3 ounces each
• Yellow tomatoes: 4, 3 ounces each
• Mozzarella cheese, freshly grated: 1 cup
• Parmesan cheese, freshly grated: 1/2 cup
• Fresh basil, chopped: 1/4 cup
• Olive oil: 1/4 cup
• Salt and pepper: to taste

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Difficulty Level: 2 (easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Clean the mushrooms and remove the stems. Brush the caps with olive oil and season with salt and pepper.
3. Slice the tomatoes into thin slices.
4. Layer the mushroom caps with tomato slices, mozzarella cheese, parmesan cheese, and basil.
5. Bake for 15-20 minutes, or until the cheese is melted and bubbly.

Nutritional Information:

Per serving (1 stack):

• Calories: 250
• Fat: 15g
• Carbohydrates: 20g
• Protein: 15g
• Fiber: 5g

Dish Characteristics:

• Rich and savory flavor with a burst of tomato freshness
• Creamy and cheesy center
• Aromatic and herby
• Suitable for vegetarians

User Comments:

• "These Portobello stacks are a delicious and visually appealing dish. The tomatoes add a lovely hint of sweetness and the cheeses melt into a creamy delight."
• "Perfect for a light and satisfying lunch or dinner. The combination of textures and flavors is irresistible."
• "A great way to use up leftover tomatoes. The stacks are easy to make and can be customized with different vegetables and cheeses."
• "The Portobello mushrooms were perfectly cooked and the tomato layers were juicy and flavorful. A definite crowd-pleaser!"

Special Precautions and Tips:

• Use fresh, firm tomatoes for the best flavor.
• Do not overcrowd the baking dish, as this will prevent the mushrooms from cooking evenly.
• To make ahead, prepare the stacks and refrigerate them. Bake just before serving.