Mushroom Stacks

Elevate your appetizer or meatless main course game with these vibrant, flavor-packed Mushroom Stacks! Featuring hearty portobello mushrooms as the base, this recipe layers savory sautéed spinach, juicy Roma tomatoes, and creamy melted mozzarella cheese for a deliciously wholesome bite. A drizzle of tangy balsamic glaze and fresh basil leaves adds a gourmet touch that’s sure to impress. Perfectly seasoned with garlic, olive oil, and a dash of salt and pepper, these stacks are roasted to perfection, allowing the natural earthy flavors of the ingredients to shine. Ready in just 35 minutes, this gluten-free and vegetarian recipe is ideal for dinner parties, holiday spreads, or weeknight indulgence. Enjoy this stunning combination of textures and bold flavors warm from the oven!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Large portobello mushrooms
• 3 tablespoons Olive oil
• 2 pieces Garlic cloves, minced
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 cups Spinach leaves
• 2 pieces Roma tomatoes, sliced
• 4 ounces Mozzarella cheese, sliced
• 2 tablespoons Balsamic glaze
• 8 pieces Fresh basil leaves

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems, and scrape out the gills carefully with a spoon.

Step 3

Brush both sides of the mushrooms with 2 tablespoons of olive oil and place them gill-side up on the prepared baking sheet.

Step 4

Sprinkle the mushrooms with half of the minced garlic, salt, and pepper. Bake in the preheated oven for 12 minutes.

Step 5

While the mushrooms are baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.

Step 6

Add the spinach and the remaining garlic to the skillet. Sauté for 2-3 minutes, or until the spinach is wilted. Remove from heat and set aside.

Step 7

Remove the mushrooms from the oven and carefully drain any liquid that has accumulated in the caps.

Step 8

On each mushroom cap, layer sautéed spinach, a slice of Roma tomato, and a slice of mozzarella cheese. Return to the oven and bake for an additional 8 minutes, or until the cheese is melted and bubbly.

Step 9

Remove the mushroom stacks from the oven and drizzle each stack with balsamic glaze.

Step 10

Garnish with fresh basil leaves and serve warm. Enjoy!

Nutrition Facts

Serving size	991 grams (991.0g)

Amount per serving	% Daily Value*
Calories	964

Total Fat 68.70g	88%
Saturated Fat 23.20g	116%
Polyunsaturated Fat 4.00g
Cholesterol 89mg	30%
Sodium 1986mg	86%
Total Carbohydrate 56.40g	21%
Dietary Fiber 10.10g	36%
Total Sugars 37.90g
Protein 37.70g	75%

Vitamin D 28IU	140%
Calcium 711mg	55%
Iron 7mg	36%
Potassium 2622mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.2%

Protein: 15.2%

Carbs: 22.7%