Zucchini and Portobello Stacks

Zucchini And Portobello Stacks Recipe
Oxmoor House
When buying portobellos, look for those with a tight underside and lighter colored gills. If the gill area appears very dark and spread out, it is a sign of age. And don't discard the thick woody stems; they make excellent stock or broth flavoring.


4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 21 Minutes

Nutritional Information

Calories 286
Fat 9.7 g
Satfat 4.8 g
Protein 12.5 g
Carbohydrate 37.6 g
Cholesterol 13 mg
Iron 3.1 mg
Sodium 606 mg
Caloriesfromfat 30 %
Fiber 3.9 g
Calcium 104 mg


2 tablespoons red wine vinegar
2 tablespoons chopped shallots (about 1 large)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil, divided
1 (6-ounce) package presliced Portobello mushrooms
2 small zucchini, thinly sliced lengthwise
1 (8-ounce) French baguette
1/2 cup (4 ounces) herbed goat cheese
1 teaspoon dried thyme
1 large tomato, thinly sliced


Combine first 4 ingredients; stir well with a whisk.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Place mushrooms in a single layer in pan; sauté 3 to 4 minutes on each side or until liquid is almost absorbed. Remove from pan and place in a large bowl. Cover and keep warm.

Add 1 teaspoon oil to pan and place over medium heat. Cut zucchini slices in half crosswise. Place half of zucchini slices in pan; sauté 7 to 9 minutes or until zucchini is lightly browned. Repeat with remaining zucchini and 1 teaspoon oil. Remove from heat and place in bowl with mushrooms. Drizzle with red wine vinegar mixture and remaining 1 teaspoon oil; toss gently.

Preheat broiler.

Cut baguette crosswise into 4 pieces; cut each piece in half lengthwise. Place slices on a baking sheet, cut sides up, and broil 1 minute or until toasted.

Combine goat cheese and thyme; spread evenly over toasted baguette slices. Layer 4 toast slices evenly with 1/4 of mushroom mixture and tomato slices. Top with remaining baguette slices.


Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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