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
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
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