Sweet/Tangy Onion, Portabella & Mozzarella Baked Stacks
- 2 large onions, medium slices (not too thin, you want the slices to stay together close to 1/2-inch thick, you want 8 slices)
- 8 slices fresh mozzarella cheese (fresh is key for this)
- 2 large portabella mushrooms, thick sliced (4 slices per mushroom)
- 12 cup italian dried breadcrumbs
- 14 cup fresh basil, rough chopped
- 14 cup parmesan cheese
- pepper
- 14 cup balsamic vinegar
- 14 cup honey
- 12 cup olive oil
- 12 teaspoon italian seasoning
- 1 teaspoon minced garlic
- 1 pinch salt
- 1 pinch pepper
- Marinade -- In a 13x9 pan, mix the olive oil, vinegar, honey, garlic, Italian seasoning, salt and pepper.
- Vegetables -- Just add the vegetables to the marinade, flip each piece over so it gets marinade on each side.
- Just cover and set to the side.
- Room temp suggested.
- Marinade at least 30 minutes up to 2 hours.
- Roast -- Transfer the onion slices (keep them whole) and the mushrooms to a baking sheet lined with parchment paper.
- Season with pepper, and bake in at 400 degree oven for about 15 minutes until they begin to get golden brown.
- Don't throw out that marinade -- we are using it to drizzle over the vegetables at the end.
- Key an eye on them, the mushrooms will get done probably a few minutes before the onions.
- You want them both tender but not falling apart.
- If the mushrooms get done early, just take them out and set them off until the onions are done.
- They cook pretty close in time, but just watch them.
- Filling and Cheese -- As the vegetables cook, add to a small bowl the bread crumbs and parmesan and set to the side.
- Then slice up your mozzarella.
- TIP: Use dental floss to cut fresh mozzarella, makes it very very easy and nothing to clean, just toss the dental floss.
- Finish the Stacks -- By now your onions and mushrooms should be done.
- Top each onion slice with a spoon of the parmesan bread crumb mixture.
- Then top with a slice of the portabello.
- If it doesn't fit and is too big, just cut the mushroom in half and then put the two slices on top of the onion, no problem.
- Top the onion and mushroom with the fresh mozzarella slice.
- Broil -- Put the stacks back in the oven on broil, on the middle shelf just to melt the cheese.
- It will only take a minute or two.
- Serve -- Just top each stack with a drizzle of the reserved balsamic vinaigrette (marinade) and fresh basil.
- ENJOY!
onions, mozzarella cheese, portabella mushrooms, italian dried breadcrumbs, fresh basil, parmesan cheese, pepper, balsamic vinegar, honey, olive oil, italian seasoning, garlic, salt, pepper
Taken from www.food.com/recipe/sweet-tangy-onion-portabella-mozzarella-baked-stacks-405651 (may not work)