Ingredients
-
4
-
1/2
-
-
-
1
-
2
-
1/4
-
1
-
1
-
-
-
-
-
-
Directions
Portobello With Eggplant and Zucchini, Portobello con Melanzane e Zucchine, Portobello con Melanzane e Zucchine
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Steps
|
1
Done
|
Preheat the Oven to 450f |
|
2
Done
|
Clean the Mushrooms. |
|
3
Done
|
Lightly Coat a 13 X 9 X 2-Inch Baking Pan With Olive Oil. |
|
4
Done
|
Place the Mushrooms, Cap Side Down, in the Pan and Bake For 10 to 14 Minutes, or Until the Mushrooms Are Tender. |
|
5
Done
|
Sprinkle With Salt and Pepper and Reserve. |
|
6
Done
|
Don't Turn Off the Oven or Clean the Pan. |
|
7
Done
|
Heat 1 to 2 Tbs of Olive Oil in a Large Nonstick Skillet Over Medium Heat. |
|
8
Done
|
Add the Zucchini Slices and Saute, Turning Once, Until Lightly Browned, About 5 Minutes. |
|
9
Done
|
Remove With a Slotted Spoon, Sprinkle With Salt and Pepper, and Reserve. |
|
10
Done
|
Remove the Stems from the Eggplants; Halve Each Lengthwise, and Then Cut Into 1/4 Inch Crescent Slices. |
|
11
Done
|
Adding More Olive Oil If Necessary and Keeping the Skillet Hot at All Times, Add the Eggplant and Saute, Turning Once, Until Lightly Browned on Both Sides, About 5 Minutes. |
|
12
Done
|
Remove With a Slotted Spoon, Sprinkle With Salt and Pepper, and Reserve. |
|
13
Done
|
Oil the Baking Dish Again, If Necessary, and Add the Mushrooms, Create the Layers by Topping Each Mushroom With the Zucchini, Eggplant, Provolone, Red Pepper, and Mozzarella on Top. |
|
14
Done
|
Bake the Portobello Caps For 6 to 8 Minutes, or Until the Cheese Has Melted and Ingredients Are Heated Through. |
|
15
Done
|
Allow to Rest For 5 Minutes, Before Serving. Serves 3-4. |
