Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon ground black pepper

  4. 4 medium portabella mushrooms, stems removed (about 1 pound)

  5. 2 medium zucchini, thickly sliced diagonally

  6. 2 medium yellow summer squash, thickly sliced diagonally

  7. 1 large red bell pepper, seeded and cut in

  8. 4 pieces

  9. 1/4 cup prepared salsa

  10. 1/2 cup shredded Monterey Jack cheese, divided

Instructions Jump to Ingredients ↑

  1. Prepare outdoor grill, placing grill rack 5 inches from heat, or preheat broiler. In a large bowl, combine olive oil, salt and pepper. Add portabellas, zucchini, yellow squash and bell pepper; toss until well coated.

  2. On a grill rack or broiler pan, place portabellas and vegetables in a single layer; grill or broil, turning once, until tender and browned, about 10 minutes.

  3. To assemble stack: Spoon 1 tablespoon salsa on gill side of each mushroom, cap up. Top with half of the cheese, all the squash slices and the pepper squares, dividing evenly. Top with the remaining cheese. Return mushrooms to grill or broiler, cook until cheese melts, about 5 minutes.


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