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Mushroom Napoleon

 Mushroom Napoleon
4 ServingsPrep: 10 min. + marinating


  • 4 large portabello mushrooms, stems removed
  • 1 medium red onion, cut into eight slices
  • 1/4 cup reduced-fat red wine vinaigrette
  • 4 small tomatoes, each cut into four slices
  • 8 fresh basil leaves
  • 1 cup crumbled goat cheese
  • 2 tablespoons minced fresh thyme
  • Salt and pepper to taste


  • Place mushrooms, onion and vinaigrette in a large resealable plastic
  • bag. Seal bag; toss well to coat. Refrigerate 30 minutes. Drain and
  • reserve marinade.
  • For grill, coat grill rack with cooking spray before starting the
  • grill. Wrap marinated onion slices in heavy-duty foil and place on
  • medium-hot grill. Place mushrooms, gill side down, on grate. Grill
  • both for 5-7 minutes; turn. Grill 5-7 minutes longer or until juices
  • accumulate in the mushroom caps. Remove onions and mushrooms from
  • grill; drain and reserve any juices from onions and mushrooms.
  • For microwave, place onion slices and mushrooms, gill side up, on a
  • microwave-safe plate. Cover and microwave for 3 minutes. Let stand
  • for 30 seconds. Drain and reserve any juices.
  • To serve, place each mushroom cap, gill side up, on a serving plate.
  • Layer each with tomato, onion slices and basil. Sprinkle each stack

2 of 2

Mushroom Napoleon (continued)

Directions (continued)

  • with cheese and thyme. Combine reserved vinaigrette and cooking
  • juices; drizzle over each stack. Season with salt and pepper. Serve
  • warm. Yield: 4 servings.