Best Portobello Polenta Stacks Recipes

BACON AND EGGS WITH POLENTA-VEGGIE STACKS

Bacon and Eggs with Polenta-Veggie Stacks image

Turn bacon and eggs into something special by serving them with crispy polenta rounds and sauteed spinach and plum tomatoes.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 6

Ingredients

8 slices bacon
1/2 package prepared polenta
4 chopped plum tomatoes
2 cups baby spinach
8 eggs
2 teaspoons bacon fat

Steps:

Cook bacon until crisp in a nonstick skillet. Slice polenta into 8 rounds. In 2 teaspoons bacon fat, cook polenta until crisp. Saute tomatoes until collapsed, then add spinach and wilt. Poach eggs. Top polenta with bacon, tomato mixture, and eggs; season with salt and pepper.

PORTOBELLO STACKS

Portobello Stacks image

We saw these at a deli on a trip to North Carolina and copied it when we got home. It has become one of our favorite additions to any meal with beef, pork or chicken.

Provided by JOHN KARST

Categories Side Dish Vegetables Tomatoes

Time 50m

Yield 4

Number Of Ingredients 6

Ingredients

4 portobello mushrooms
1 large onion, sliced 1/4 inch thick
¼ cup balsamic vinegar
1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced 1/2 inch thick
4 slices provolone cheese

Steps:

Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
Bake in preheated oven for 30 minutes, or until cheese is golden brown.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 21.5 g, Cholesterol 19.6 mg, Fat 8.2 g, Fiber 6 g, Protein 12.2 g, SaturatedFat 4.9 g, Sodium 267.4 mg, Sugar 12.3 g

PORTABELLA STACK

Portabella Stack image

Make and share this Portabella Stack recipe from Food.com.

Provided by Derf2440

Categories Lunch/Snacks

Time 38m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

6 asparagus spears
1 large tomatoes
1/4 cup ricotta cheese
2 teaspoons light soy sauce
1/4 teaspoon cayenne pepper, divided
1 large portabella mushroom, about 4 inches across, stem removed
1 tablespoon butter
1 tablespoon parmesan cheese
salt
dried thyme leaves

Steps:

Snap tough ends off asparagus, set aside 2 whole spears, chop the remaining asparagus.
Combine chopped asparagus, ricotta cheese, soy sauce and 1/8 teaspoon cayenne pepper; Set aside.
Clean mushroom and carefully remove stem.
Slice the tomato, nice thick slices.
To build the stack: Build the stack as the bottom of the mushroom browns.
Rub butter on a non-stick ovenproof fry pan, heat on the top of the stove, and place mushroom, top down in fry pan.
Sprinkle with salt, thyme and a few grains of reserved cayenne pepper.
Place one tomato slice on top of mushroom and sprinkle with salt, thyme and a few more grains of reserved cayenne pepper.
Spread the ricotta cheese mixture evenly on the tomato slice; place another tomato slice on top of the cheese mixture.
Sprinkle with salt, thyme and remaining few grains of cayenne pepper.
Place the reserved 2 whole asparagus spears on top of the tomato slice, cutting the broken ends to fit.
Sprinkle with Parmesan cheese.
Place on middle rack in a 400°F oven for about 20 minutes or until heated through and the Parmesan is melted.
Place under broiler for a further 2 to 3 minutes to crisp up the Parmesan cheese.
Make one or repeat to make more.