Recipe - Stacked Vegetable Portobellos

4 small Portobello mushrooms; about
12 ounces total
1 tablespoon Minced fresh parsley
1 tablespoon Lemon juice
2 teaspoon Olive oil
1 teaspoon Dried Italian seasoning
One fourth teaspoon Pepper
One fourth cup Dry white wine
1 cup Sliced zucchini; One fourth inch
1 cup Sliced yellow squash; 1/4
One half cup Sliced red onion; One fourth inch
2 sl Tomato; One fourth inch thick
One fourth cup Crumbled goat cheese

1. Remove stems; remove brown gills from the undersides of mushrooms using
a spoon.

2. Combine mushroom caps and next 5 ingredients (mushrooms through pepper)
in a large ziptop plastic bag; seal. Marinate 30 minutes; remove mushrooms
from bag, reserving marinade.

3. Preheat oven to 425 oF.

4. Place mushrooms and wine in a shallow baking dish. Bake at 425 oF for 10
minutes or until mushrooms are soft.

5. Place zucchini, yellow squash, and onions on a baking sheet; brush with
reserved marinade. Bake at 425 oF for 10 minutes or until slightly soft.

6. Place 2 mushrooms, gill sides up, on a baking sheet; divide baked vegeta
bles evenly between each mushroom. Top each with a tomato slice, 2 tablesp
oons cheese, and a mushroom. Bake at 425 oF for 10 minutes or until thorou
ghly heated.

Yield: 2 servings.

CALORIES 164 (47 % from fat); FAT 8.6 g (sat 2.9 g, mono 4 g, poly 0.9 g);
PROTEIN 7.8 g; CARB 18.4 g; FIBER 4.7 g; CHOL 13 mg; IRON 4.1 mg; SODIUM 17
4 mg; CALCIUM 136 g.

Recipe by: Cooking Light Magazine, July 1997

Posted to MCRecipe Digest by P&S Gruenwald sitm@ne.infi.net on Apr 03,
1998