Portobello Stacks

Ingredients

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

Directions

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

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