Angela's Italian Recipe for Portobello with Eggplant and Zucchini

Portobello with Eggplant and Zucchini
(Portobello con Melanzane e Zucchine)


Ingredients: 4 large Portobello mushrooms 1/2 cup extra virgin olive oil, plus additional for coating pan Sea salt Freshly ground black pepper 1 large zucchini, sliced 1/4 inch thick 2 small eggplants 1/4 lb Provolone cheese, thinly sliced 1 roasted red or yellow bell pepper, quartered 1/ lb mozzarella cheese, thinly sliced Directions:

Preheat the oven to 450°F. Clean the mushrooms. Lightly coat a 13 x 9 x 2-inch baking pan with olive oil. Place the mushrooms, cap side down, in the pan and bake for 10 to 14 minutes, or until the mushrooms are tender. Sprinkle with salt and pepper and reserve. Don't turn off the oven or clean the pan. Heat 1 to 2 tbs of olive oil in a large nonstick skillet over medium heat. Add the zucchini slices and saute, turning once, until lightly browned, about 5 minutes. Remove with a slotted spoon, sprinkle with salt and pepper, and reserve. Remove the stems from the eggplants; halve each lengthwise, and then cut into 1/4 inch crescent slices. Adding more olive oil if necessary and keeping the skillet hot at all times, add the eggplant and saute, turning once, until lightly browned on both sides, about 5 minutes. Remove with a slotted spoon, sprinkle with salt and pepper, and reserve. Oil the baking dish again, if necessary, and add the mushrooms, create the layers by topping each mushroom with the zucchini, eggplant, provolone, red pepper, and mozzarella on top. Bake the Portobello caps for 6 to 8 minutes, or until the cheese has melted and ingredients are heated through. Allow to rest for 5 minutes, before serving. Serves 3-4.

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