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Portobello mushroom stacks
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| 8 | portobello mushrooms, no stems |
| 1 med | red onion 8 rings |
| 1 zucchini sliced in 8 lengthwise 1 red pepper cut into 8 rings 1 eggplant cut into 4 slices | |
| 1/4 cup | olive oil |
| 1/2 cup | parm or Asiago cheese |
| 2 Tbsp | parsley finely chopped |
| 2 tbsp | basil finely chopped |
| Small splash balsamic vinegar 1. Preheat oven to 375. Brush all veggies with olive oil. Lay them all on parchment paper on baking sheet. Bake for 15 min. Meanwhile in small bowl mix cheese, herb and vinegar. 2. Assemble burger in this order mushroom, onion, zucchini, pepper, egg plant, cheese mix, pepper, zucchini, onion, mushroom and cheese mixture. Set oven to broil. Broil until cheese is melted and lightly browned. 290 cals | |
| 12g | protein |
| 18g | fat |
| 26g | carbs |
| 8g | fibre |
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