Real Recipes From Real Home Cooks ®

portabello thai mexican stack

(2 ratings)
Recipe by
Lynn Socko
San Angelo, TX

Reduced carb deliciousness!!!

(2 ratings)
yield serving(s)
prep time 5 Min
cook time 10 Min
method Pan Fry

Ingredients For portabello thai mexican stack

  • 4
    thick portabello slices
  • 1
    roma tomato, sliced (4 slices)
  • **sweet onion slices
  • **cilantro, fresh, chopped
  • **thai garlic sauce
  • **asadero and cheddar cheese grated
  • **olive oil

How To Make portabello thai mexican stack

  • 1
    Slice tomatoes into fairly thick slices, I used 4 slices. Slice portabello, you will need 4 slices for each dish. Place on griddle or in skillet and drizzle with small amount of olive oil and roast until tomatoes are tender. You may need to drizzle both sides of mushrooms with oil.
  • 2
    Chop cilantro, grate cheese and slice or dice onion.
  • 3
    When tomatoes and mushrooms are tender place 4 slices of mushrooms on plate, top with small amount of grated cheese, then roasted tomatoes. Add a little more cheese, the Thai paste and onions and a little more cheese. Place in microwave for 2 min. or until cheese has melted. Garnish with chopped cilantro.