Are you ready for summer? If not, this recipe will get you in the mood for frozen drinks, barbecue and slathering on Banana Boat by the pool.
I made a similar version of this meatless entree last year but it didn’t quite do it for me, something was missing. And what was that “something” you ask? Hummus! Hummus and roasted garlic brought these beautiful stacks to a whole new level. My husband loved this dish and surprised it contained no meat. The portabello mushrooms have a hearty, meaty taste which is so filling smothered with the plentiful vegetables.
Feel free to add cooked lean turkey bacon or shredded chicken for extra protein. Or serve them as a gorgeous side dish. You can achieve restaurant presentation in your own kitchen without any fuss or professional culinary education… just layer away. Try grilling the vegetables instead of roasting.
Have fun with this one and enjoy eating your vegetables. So flavorful and healthy.
ROASTED PORTABELLA MUSHROOM VEGGIE STACKS
• 2 whole PORTABELLA MUSHROOM CAPS
• 4 tsp BALSAMIC VINEGAR**
• SEA SALT AND PEPPER TO TASTE
• 1 tbsp OLIVE OIL, EXTRA VIRGIN
• 1/2 large EGGPLANT
• 1 large GREEN, RED or YELLOW BELL PEPPER
• 1 medium ZUCCHINI
• 1 medium YELLOW SUMMER SQUASH
• 4 medium BABY CARROTS, halved
• 4 cloves GARLIC, whole, peeled
• 2 tbsp SUN DRIED TOMATOES, PACKED IN OIL (drained)
• 4 tbsp HUMMUS, ARTICHOKE-SPINACH (or any flavor)
• 1 oz GOAT or FETA CHEESE, crumbled*
• 1 tbsp LIGHT BALSAMIC VINAIGRETTE BOTTLED DRESSING (optional)
• FRESH PARSLEY or BASIL (optional)
*Dairy free option: omit cheese.
**Gluten free option: double check your vinegar isn’t derived from wheat, or if sensitive omit vinegar from recipe and season with extra hummus or olive oil.
1. Preheat oven to 425 degrees. Spray a large rimmed baking sheet with cooking spray.
2. Carefully remove stems and gills from mushrooms keeping them whole. Place mushrooms cap side down and drizzle each inside with 2 t. balsamic vinegar, salt and pepper; set aside.
3. Slice half eggplant into 4, about 1/2-inch thick slices and sprinkle with salt. Cut bell pepper into quarters, remove seeds and ribs. Trim ends of zucchini and summer squash, slice each into 4, thicker lengthwise pieces. Place all vegetables and whole garlic cloves on prepared pan and brush both sides lightly with 3/4 T. olive oil and sprinkle with salt and pepper (keep the mushrooms aside marinating). Bake in preheated oven for 20-25 minutes, flipping half way through (may need to remove garlic earlier to not burn).
4. Remove vegetables from oven and brush remaining 1/4 T. olive oil on both sides of mushroom caps and sprinkle with salt and pepper. Place cap side down on a well sprayed, or parchment lined baking pan and bake for 5-10 minutes. Roughly chop roasted garlic.
5. To assemble stacks: spread 2 T. hummus on inside of one roasted mushroom, sprinkle with half the chopped garlic cloves, then layer 2 slices of eggplant, bell pepper, zucchini, summer squash, 1 T. sun dried tomatoes, 4 carrot halves and 1/2 oz crumbled cheese. Repeat steps with remaining ingredients for second stack. Garnish with fresh chopped parsley or basil if desired and drizzle of good, light bottled or homemade balsamic dressing. Serve warm or chilled. Serving size, one stack.
VARIATIONS: Grill vegetables instead of roasting in oven. Add any vegetables you like (tomato, asparagus, fresh spinach, arugula or sliced avocado). Or layer cooked lean turkey bacon or shredded chicken for extra protein. Sub pesto for hummus and mozzarella for goat or feta cheese.
NUTRITION INFO PER SERVING: 350 calories, 17g fat, 4.5g sat fat, 15mg cholesterol, 41g carb, 11g fiber, 12g sugar, 14g protein