- Servings: 2
|2||Large Portobello Mushroom Caps|
|Two 1/2" Slices From Firm, ripe tomato|
|Two 1/2" Slices From Small, firm eggplant|
|Two 1/2" Slices (roughly 1 Oz. Each) From Fresh Mozzarella Cheese|
|½ cup||Extra Virgin Olive Oil|
|Dried Italian Seasoning|
|Microwave & Oven-safe Glass Dish With Lid|
Remove mushroom stems and discard. Lightly dry mushroom with paper towel and place in microwaveable glass dish with the 'gills' facing downward. Generously drizzle olive oil over mushrooms to cover the entire cap. Lightly salt. Flip over and repeat. Sprinkle inside of mushrooms with a bit of Italian seasoning. Set aside. Lay eggplant, tomato and mozzarella flat on plate. Lightly drizzle all pieces with olive oil, making sure they are completely coated. Lightly sprinkle with salt and Italian seasoning. Flip over and repeat.
Layer one slice of eggplant and then tomato onto each of the mushroom caps. Place lid on dish and put in microwave about 8 minutes (in a 1000 Watt oven.) Carefully remove from microwave, and set aside lid. Place one slice of fresh mozzarella on top of each mushroom pile (do not put lid back on), and place in oven broiler for 1-2 minutes (or just until cheese has melted down the sides of the vegetables). Remove from oven. Serve immediately.
This simple, attractive, flavorful and healthy LOW CARB dish took roughly 20 minutes total to prepare and cook. This dish is healthy enough for vegetarians and dieters, yet hearty and flavorful enough for everyone else. It is an absolutely DELICIOUS dish that is elegant enough for entertaining, but fast enough to throw together after work. It can be served as a side dish, or enjoy two for a main course.