Meatless Monday – Goat Cheese & Portobello Mushroom Napoleon

Sometimes the best meals are the simplest meals, and that’s how we feel about this delicious dish. Portobello mushrooms are a wonderful alternative for a dish that needs to be lightened up, yet are “meaty” enough to still satisfy the meat eaters in the house. With a little prep in the morning, the amount of hands on time at night is little to none which is perfect for a weeknight meal!

You can serve these stacks alone for a light meal or alongside a mixed green salad dressed with extra Maple Balsamic Dressing and a crusty piece of bread for a more complete meal. Bon appΓ©tit!

Goat Cheese and Portobello Mushroom Napoleon

Portobello Mushroom Napoleons


  • 2 large tomatoes, cut in half and seeds removed
  • 4 medium Portobello mushrooms, cleaned and stem trimmed
  • 1 goat cheese log, sliced into 4 rounds and edges rolled in crushed peppercorns
  • 1 bottle Stonewall Kitchen Maple Balsamic Dressing


  1. Place tomatoes and Portobellos in a plastic resealable bag or covered container.
  2. Pour Maple Balsamic Dressing over tomatoes and mushrooms enough to coat. Allow to set at least 2 hours.
  3. Preheat oven to 350Β°F.
  4. Put Portobellos in a baking pan with some of the dressing used for marinade.
  5. Bake mushrooms in oven, covered with foil for 45 minutes to an hour. During the last 15 minutes of baking time, put tomato halves in pan to bake.
  6. To assemble layers, start with the Portobello mushroom, stem side up. Follow with a tomato half, and then top with a goat cheese round.
  7. Finish each stack with a drizzle of marinade.

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