Cake, Batter, and Bowl

Mediterranean Portobello Mushroom and Eggplant Stacks

Main Dishes

Mediterranean Portobello Mushroom and Eggplant Stacks

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

Avocado Chicken Cakes

I hope everyone had a great holiday weekend! Ours was very relaxing. I finally found our ice cream maker and whipped up a yummy strawberry-mango sorbet. We also had a date at Costco (Am I the only one that considers going to Costco together a date?), and came home...

Flank Steak with Red Wine and Tamarind Sauce

Ah yes, it’s finally time to share my very first beef recipe! We don’t eat a huge amount of red meat, but every once in awhile a serious craving strikes and I just have to devour a juicy burger or steak. I only recently began cooking steak at home though because I was...

Caramelized Shallot Apricot Chicken Pizza

Shannon and I went on a shopping mission a couple months ago in search of mini-cheesecake pans from the Williams Sonoma outlet. We couldn’t find the pans, but the trip wasn’t a complete loss because Shannon scored a gorgeous stainless steel sauté pan and I scooped up...

Caprese Bulgur with Chicken Sausage

Apolinaras is like a kid in a candy store at any establishment that sells tools or hardware stuff. Now don’t get me wrong, I’m grateful he’s so handy and likes to do all the maintenance on our cars and tackle home improvement projects. But, the other weekend I was so...

Maple Pecan Salmon over Roasted Potato, Apple, and Bacon Hash

I don’t usually buy a lot of produce at Costco, since it’s tough for just the two of us to eat our way through their large packages of fruits and veggies before it all spoils (although I do regularly make an exception of their Brussels sprouts and berries because we...

Blackened Chicken Breasts Stuffed with Blue Cheese and Bacon

Apolinaras is pretty spoiled in the culinary department.  Last weekend I made a bunch of tofu fried rice for my weekday lunches, and also cooked up a separate batch of chicken breasts for him because he likes to loudly proclaim the fried rice is the worst dish I...

Roasted Potatoes and Sausages with Green Beans and Mushrooms

I must have been a super good girl this year, because Santa already brought my present! Isn't it pretty? Apolinaras insisted I open my gift early so I could figure out how to use it before we visit the Grand Canyon over the holidays. He’s just the best! We don't know...

Champagne Salmon with Swiss Chard Quinoa

I was super excited when my good friend Eva asked if we would like to use her family’s farm share while they visit her parents in Austria for the next few weeks. Eva is inspirational because she works full time as a pulmonary pediatrician and is raising the two...