6 Portabello mushrooms stems removed
1 large Zucchini cut into 1/4 inch lengthwise slices
1 Red onion cut into 1/2 inch slices
1 Red bell pepper stem removed and cut into 3 pieces
3 garlic cloves chopped
6 basil leaves
1 cup H-E-B fat free mozzarella cheese
Heat the oven to 450F. Line a large baking sheet with foil and spray with non-stick cooking spray.
Arrange the mushrooms, zucchini slices, red onion slices and bell pepper pieces on the baking sheet and lightly spray each side with non-stick cooking spray on both sides. Season the vegetables with salt, pepper and the chopped garlic.
Bake the vegetables on the center oven rack for 15 minutes or until they begin to brown.Remove the baking sheet from the oven and begin to make the mushroom veggie stacks. Place a mushroom on the bottom with the gill side up and top with a slice of zucchini folded over, slice of red onion, piece of red pepper, 2 basil leaves, 1/3 cup of shredded mozzarella cheese and the remaining mushroom with the gill side down. Place these stacks back on the baking sheet and bake in the oven for 5 more minutes to melt the cheese
No Nutritional Information Available
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