Portabello Veggie Stacks

Serves

Ingredients

4 Medium to large Portabello mushrooms (stems removed and lightly brushed with olive oil - top and bottom)
1/2 to 2/3 Cups caramelized onions (see recipe below)
6 Mini bocconcini cheese balls (sliced 1/4 inch slices)
1 - 2 Medium - large fresh tomatoes (sliced into 1/2 inch slices or large chop)
2 Fresh basil leaves, chopped (or a sprinkle of dried basil, if you do not have fresh)
grated Asiago cheese (to cover the mushrooms)
your best olive oil (to brush on the top and outside of the Portabellos and)


Preheat the oven to 350 deg F.

Assemble the stacks by layering one portabello mushroom , caramelized onion, bocconcini, basil and tomato. Sprinkle with grated Asiago.

Place stacks on a cookie sheet (that has edges, because it gets a little runny) or in a rectangular Pyrex dish covered with parchment paper. The dish needs to be large enough to hold the stacks in one layer, not touching.

Bake about 20 - 25 minutes., until cheese melts and veggies soften.