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Balsamic Portobello and Eggplant Stacks


Balsamic Portobello and Eggplant Stacks

Serves: 4

Category: Main Dishes - Vegan
Author: www.DrFuhrman.com
Tags: Aggressive Weight Loss

Average Rating: 
Rated by: 17 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Simple and elegant, these stacks of portobello mushrooms, eggplant and tomatoes make a perfect summer dinner.

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Ingredients:

4 portobello mushrooms
1/4 cup balsamic vinegar
1 medium eggplant, sliced 1/3 inch thick
1/4 cup fresh basil leaves
1 tomato, sliced 1/3 inch thick
1/2 teaspoon dry oregano
1/4 teaspoon black pepper
1 1/2 cups no-salt-added or low sodium pasta sauce
1/4 cup pine nuts, toasted and chopped

Instructions:

Preheat oven to 350 degrees F.

Marinate mushrooms in balsamic vinegar for 10 minutes. Remove from marinade. On a parchment-lined or lightly-oiled baking pan, layer in 4 stacks: mushrooms, eggplant, basil leaves and tomato. Season with oregano and black pepper.

Bake for 30 minutes or until mushrooms and eggplant are soft.

In a small saucepan, heat pasta sauce. Serve stacks topped with sauce and chopped pine nuts.

Calories 196; Protein 5 g; Carbohydrates 28 g; Sugars 15 g; Total Fat 8.1 g; Saturated Fat 1.5 g; Cholesterol 1.9 mg; Sodium 46 mg; Fiber 8.9 g; Beta-Carotene 471 ug; Vitamin C 6 mg; Calcium 43 mg; Iron 1.6 mg; Folate 64 ug; Magnesium 62 mg; Potassium 904 mg; Zinc 1.4 mg; Selenium 12 ug

Comments (12):

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Bran

11/24/2011 05:16 PM

Rated this recipe:

This dish was delicious; also quick and easy. I marinated by pouring a tablespoon of vinegar into the gills of each mushroom. After 10 minutes, I poured the vinegar off and saved it. I added a bunch of cloves of garlic, and a bite of mushroom with a clove of garlic was a mouthful of heaven... if you like garlic.
After baking, there was a lot of juice that I poured back into the pasta sauce. I guess you could also use it in a soup, but don't lose it. At first, I was unable to find my pine nuts, so I sprinkled liberally with Red Star nutritional yeast. Then the pine nuts showed up and I put them on as well. Served individually in a soup bowl, they looked quite elegant.

kendrajh

09/13/2012 11:30 AM

Rated this recipe:

Wow! Easy, and really good. My husband and Loved it. I marinated the extra eggplant slices in the marinade and baked them beside the stacks. had them with the remaining sauce the next evening. two great meals.

I rate this 4 stars

diverkathy

10/10/2012 08:54 AM

Rated this recipe: (no rating)

Wow - this sounds so good. Any ideas how to do this stove top and what could you replace pine nuts with? I live in Costa Rica - only have two propane burners and no pine nuts. Thank you

jmcwho66

10/15/2012 08:48 PM

Rated this recipe:

I fixed these tonight and they were excellent! Very filling too. I marinated everything in the balsamic vinegar...quite yummy.


**diverkathy** here's a suggestion: You could possibly try these in a skillet on the burner. Or could you invest in a toaster oven?

SkippyOne

11/13/2012 03:03 PM

Rated this recipe:

Truly easy and quick, and absolutely delicious. I roasted my stacks for about 40 minutes in the end, which made the eggplant wonderfully tender.

MarilynH

03/26/2013 12:23 PM

Rated this recipe: (no rating)

Do you peel the eggplant first? Do you slice the eggplant lengthwise or in the round?

Healthgal

05/26/2013 03:10 PM

Rated this recipe:

Very tasty meal. It is also filling. I like Bran's idea to add garlic. I did not, but will next time. I was so happy to use my freshly grown basil and oregano for the first time this season.

JakeP

06/25/2013 08:52 PM

Rated this recipe:

I have made this a few times now and it has always come out great. I add some Mrs. Dash Extra Spicy seasoning to give it the perfect kick. Four solid stars.

amyrinco

10/22/2013 10:59 PM

Rated this recipe:

Super yummy. I didn't have fresh basil but it was still delicious. A keeper recipe!

Squeefluff

05/26/2016 10:45 AM

Rated this recipe:

Very yummy! My go-to comfort food. As opposed to the pre-packed sauce I use the left over bits from the tomatoes with some water and tomato paste to make the sauce, you can add some garlic and spice and cook down on stove while this is baking and saves a bit of wastage.

Prospero52

10/25/2017 07:40 PM

Rated this recipe:

Excellent combination, particularly because of the toasted pine nuts.

Wendy310

08/14/2018 10:06 PM

Rated this recipe:

Very tasty! My grocery store didn't have the large mushroom caps, so I just layered everything in a casserole. Defiantly adding this to my monthly menu.