Mediterranean Napoleon

Recipe courtesy of Chef Ron Perkins, Kent State University


Yield: 4 servings


4 medium Portabella caps (3.5 to 4-inches in diameter)

4 ounces Vinaigrette Dressing, basic recipe

1 teaspoon minced garlic

4 slices beefsteak tomatoes, ½” thick

4 horizontal cut slices eggplant, ½” thick,

8 horizontal cut slices zucchini, ½” thick

8 horizontal cut slices yellow squash, ½” thick

4 slices mozzarella cheese, ¼” thick

2 red bell peppers, halved and roasted

4 slices tofu, roasted

8 fresh basil leaves

4 wooden skewers

4 rosemary spears

4 tablespoons meatless tomato sauce with mushrooms


1. Marinate Portabellas in vinaigrette for two hours.

2. Add garlic, tomatoes, eggplant, zucchini, yellow squash, cheese and tofu to dressing and toss lightly.

3.Place Portabellas, skin side down on a baking sheet and stack with 2 basil leaves, tomato, eggplant, zucchini, yellow squash, mozzarella, roasted red pepper and tofu.

4.Place a skewer through the stack to hold together while roasting.

5.Roast in a pre-heated 375˚F oven for about 15 to 20 minutes, replacing the skewers with rosemary sprigs about 5 minutes before done.

6.Plate and serve with meatless tomato sauce.


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