These Portobello stacks are served on a bed of arugula and topped them with a tomato salad and balsamic glaze. The sweetness from the balsamic glaze pairs perfectly with the bitterness of the arugula – we are getting hunger just thinking about it.

Portobello Eggplant Stacks [Vegan, Gluten-Free]




Cooking Time




For the Stacks:

  • 6 Portobello mushroom caps
  • 1 eggplant, sliced into 6 rounds
  • 2 small yellow squash, sliced lengthwise
  • 1 tablespoons plus 1 teaspoon olive oil
  • 2 red bell peppers, halved
  • 1 cup cherry tomatoes, diced
  • 1 cup vegan mozzarella
  • 2 cups arugula
  • 2 tablespoons sherry vinegar
  • Salt and pepper to taste

For the Glaze:

  • 1/4 balsamic vinegar
  • 2 tablespoons sugar


To Make Stacks:

  1. Preheat the oven to 400°F.
  2. Roast the bell peppers for 20-25 minutes.
  3. When bell peppers are done roasting, slice them lengthwise and set them aside.
  4. While peppers are roasting, brush the other vegetables with one tablespoon of olive oil.
  5. Grill eggplants, squash, and mushrooms for about 5-6 minutes per side.
  6. When you flip your eggplant, make sure to add your cheese during the last minutes of grilling.
  7. While vegetables are grilling, toss the arugula, sherry vinegar one teaspoon oil and salt and pepper until everything is fully incorporated. Set this aside.
  8. Add some arugula to the bottom of the serving dish and begin assembling your stacks.
  9. Use the eggplant as a base and then add the cheese, squash, bell pepper, mushroom, tomatoes, and a drizzle of balsamic glaze to finish the whole thing off.

To Make the Glaze:

  1. Mix the ingredients in a saucepan over medium and stir them until all the sugar has dissolved.
  2. Bring this to a boil, reduce heat to low and simmer until sauce thickens, about 20 minutes.