Recipe for Stacked Vegetable Portobellos 
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Yield:
2 Servings
Ingredients:
Amount Ingredient
4 sm Portobello mushrooms, -about 12 ounces total
1 tbl Minced fresh parsley
1 tbl Lemon juice
2 tsp Olive oil
1 tsp Dried Italian seasoning
1/4 tsp Pepper
1/4 cup Dry white wine
1 cup Sliced zucchini, 1/4 inch
1 cup Sliced yellow squash, 1/4
1/2 cup Sliced red onion, 1/4 inch
2 slc Tomato, 1/4 inch thick
Instructions:
Instructions: 1. Remove stems; remove brown gills from the undersides of mushrooms using a spoon.

2. Combine mushroom caps and next 5 ingredients (mushrooms through pepper)

in a large zip-top plastic bag; seal. Marinate 30 minutes; remove mushrooms from bag, reserving marinade.

3. Preheat oven to 425 oF.

4. Place mushrooms and wine in a shallow baking dish. Bake at 425 oF for 10 minutes or until mushrooms are soft.

5. Place zucchini, yellow squash, and onions on a baking sheet; brush with reserved marinade. Bake at 425 oF for 10 minutes or until slightly soft.

6. Place 2 mushrooms, gill sides up, on a baking sheet; divide baked vegeta bles evenly between each mushroom. Top each with a tomato slice, 2 tablesp oons cheese, and a mushroom. Bake at 425 oF for 10 minutes or until thorou ghly heated.

Yield: 2 servings.

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