Although I make vegetarian meals a couple times a week, it’s usually because I’m feeling too lazy to really cook. I often whip up simple meals like pizza, tofu fried rice, or breakfast for dinner when I’m super busy, but I rarely put extra effort into making really special vegetarian entrees when I have extra time in the kitchen. I decided I should work on this a bit more though because it would be nice to have a couple dinner party worthy options up my sleeve when vegetarian guests come over. These Mediterranean Portobello Mushroom and Eggplant Stacks are my latest attempt to give veggies and beans a little extra love!
I started things off with a sturdy roasted Portobello mushroom and then layered slices of eggplant, basil, and a creamy chickpea, sun dried tomato, and goat cheese spread on top – so good! You could add some pine nuts for a little crunch too!
Mediterranean Portobello Mushroom and Eggplant Stacks
Printable Recipe
Ingredients:
4 Portobello mushroom caps
1 large eggplant, cut into 8 1/2-inch thick rounds
5 tablespoons olive oil, divided
1 15.5-ounce can chickpeas, drained and rinsed
4 ounces goat cheese
1/2 cup sun dried tomatoes
1/2 teaspoon salt
3 tablespoons chopped basil
Directions:
Heat oven to 400°F. Brush Portobello mushroom caps and eggplant slices evenly with 3 tablespoons olive oil and place on a large baking sheet in a single layer. Bake at 400°F for 15 to 17 minutes or until veggies are tender.
Meanwhile, place chickpeas, goat cheese, sun dried tomatoes, remaining 2 tablespoons olive oil, and salt in a food processor and pulse for 1 to 2 minutes, or until smooth.
To assemble the stacks, top each Portobello mushroom with a layer of chickpea spread, followed by layers of chopped basil, slice of eggplant, layer of chickpea spread, slice of eggplant, and chopped basil. Makes 4 stacks.
Nutrition: 401 calories, 24.6g fat, 9.1g fiber, 14.3g protein per serving
Cost: $2.43 per serving
These look delicious! I made eggplant parmesan stacks a few weeks ago – now I want to try this version! That chickpea mixture sounds like it would be really good on other things too – like a spread for crackers or pita.
I love the beautiful color of the chickpea mixture from the sun-dried tomatoes. This looks like an unbelievable vegetarian meal.
This looks simply amazing! Will have to give them a try- and soon!!
-Shannon
such a beautiful and healthy looking meal.
ooh, this looks fantastic! love all the goodies you stuffed in here to make one beautiful plate
You know I’m always a fan of your vegetarian experiments and this is no exception! It pretty much has all of my favorite flavors.
At first glance I thought the orange was butternut squash and I was so confused. Upon further inspection, that is not the case. But I think I’d REALLY like this!
This looks really, really good! I love the chickpea mixture and would probably just eat it with a spoon
Those are so cool! I would have never thought of those!
yeah that is pretty clever.
and healthy too!
leftovers would be fab with scrambled eggs
Im the same way about veggie meals, they just usually come together. I love this! Congrats on your pregnancy!!