Stacked Vegetable Portobellos

Cooking Light
2 servings


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4 small portobello mushrooms (about 12 ounces total)
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
2 teaspoons olive oil
1 teaspoon dried Italian seasoning
1/4 teaspoon pepper
1/4 cup dry white wine
1 cup (1/4-inch-thick) sliced zucchini
1 cup (1/4-inch-thick) sliced yellow squash
1/2 cup (1/4-inch-thick) sliced red onion
2 (1/4-inch-thick) slices tomato
1/4 cup (1 ounce) crumbled goat cheese


Remove stems; remove brown gills from the undersides of mushrooms using a spoon.

Combine mushroom caps and next 5 ingredients (mushrooms through pepper) in a large zip-top plastic bag; seal. Marinate 30 minutes; remove mushrooms from bag, reserving marinade.

Preheat oven to 425°.

Place mushrooms and wine in a shallow baking dish. Bake at 425° for 10 minutes or until mushrooms are soft.

Place zucchini, yellow squash, and onion on a baking sheet; brush with reserved marinade. Bake at 425° for 10 minutes or until slightly soft.

Place 2 mushrooms, gill sides up, on a baking sheet; divide baked vegetables evenly between each mushroom. Top each with a tomato slice, 2 tablespoons cheese, and a mushroom. Bake at 425° for 10 minutes or until thoroughly heated.

Created date

July 1997

Nutritional Information

Calories 164
Caloriesfromfat 47 %
Fat 8.6 g
Satfat 2.9 g
Monofat 4 g
Polyfat 0.9 g
Protein 7.8 g
Carbohydrate 18.4 g
Fiber 4.7 g
Cholesterol 13 mg
Iron 4.1 mg
Sodium 174 mg
Calcium 136 mg