Aubergine & Mushroom Stacks

How to make Aubergine and Mushroom Stacks.

Ingredients: Serves 2-4

  • 8 portobello mushrooms 
  • 1 aubergine 
  • 150g mature Cheddar cheese, sliced 
  • 1 onion, chopped 
  • 1 red pepper, de-seeded and chopped 
  • 2 tomatoes, chopped 
  • 1 tbsp tomato puree
  • 4 tbsp olive oil 
  • salt
  • freshly ground black pepper


  1. Pre-heat the oven to 190°C, fan oven 170°C, Gas Mark 5.
  2. Put the mushrooms, gills facing up, into a roasting tin.
  3. Take 8 slices from the aubergine (crossways, not lengthways), then chop any remaining aubergine finely.
  4. Heat half the olive oil in a large frying pan and briefly fry the aubergine slices for 1-2 minutes on each side.
  5. Remove from the pan.
  6. Add the rest of the olive oil to the pan and cook the onion, pepper and chopped aubergine for 5-6 minutes.
  7. Add the tomatoes and tomato puree.
  8. Cook gently for another 1-2 minutes, then season with salt and pepper.
  9. Spoon half the tomato mixture into the mushrooms and top with a slice of aubergine.
  10. Spoon the rest of the tomato mixture on top, then sprinkle with the cheese.
  11. Transfer to the oven and bake for 20-25 minutes.
  12. Serve and enjoy!
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