Zucchini and Portobello Stacks

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.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 286
  • Fat: 9.7g
  • Saturated fat: 4.8g
  • Protein: 12.5g
  • Carbohydrate: 37.6g
  • Cholesterol: 13mg
  • Iron: 3.1mg
  • Sodium: 606mg
  • Calories from fat: 30%
  • Fiber: 3.9g
  • Calcium: 104mg

Ingredients

  • 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

Preparation

  1. Combine first 4 ingredients; stir well with a whisk.
  2. 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.
  3. 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.
  4. Preheat broiler.
  5. 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.
  6. 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.
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