Portabella Stacks - cooking recipe

Ingredients

2 large portabella mushrooms
1 small eggplants or 1 small zucchini, thinly sliced
1 red onion, thinly sliced
1 tomatoes, thinly sliced
fresh basil leaf
mozzarella cheese, sliced
asiago cheese, grated
olive oil
balsamic vinegar

Preparation

Scrape out the dark gills on the underside of each mushroom.
Rinse lightly under water and wipe with paper towel.
Thinly slice the eggplant and sprinkle with garlic salt.
Put the mushrooms in an oiled baking dish.
Drizzle with a few sprinkles of olive oil and balsamic vinegar.
Top with a couple eggplant slices.
Add a basil leaf.
Add mozzarella slice.
Add a slice of red onion.
Add a basil leaf.
Add a slice of tomato.
Add a basil leaf.
Repeat layers and top with Asiago cheese.
At this point I cut a wooden skewer in half and poke it down the center of each mushroom stack to hold them in place.
Drizzle a bit of olive oil and balsamic vinegar (not a lot or it will sweat too much).
Bake in 400\u00b0 for 20 minutes.