Aubergine and Mushroom Stacks

Choose some juicy Portobello or succulent flat mushrooms to make this super-tasty dish

Prep time: 20 minutes
Cook time: 25 minutes



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


1.      Preheat 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. Remove from the pan. Add the rest of the olive oil to the pan and cook the onion, pepper and chopped aubergine for 5-6 minutes. Add the tomatoes and tomato puree. Cook gently for another 1-2 minutes, then season with salt and pepper.

5.      Spoon half the tomato mixture into the mushrooms and top with a slice of aubergine. Spoon the rest of the tomato mixture on top, then sprinkle with the cheese. Transfer to the oven and bake for 20-25 minutes. Serve 2 mushrooms per person.

Cook’s tip: It helps if you can select mushrooms that are about the same size.

Recipe and image courtesy of The Mushroom Bureau

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