A Chelsea Senior Living signature dish that is served at lunch throughout all of the communities is a Portobello stack. Many people are unaware of the health benefits of eating mushrooms. Mushrooms contain a lot of vitamins and minerals and should be a part of a healthy diet. There are many different types of mushrooms to choose from. They are low in sodium, fat and cholesterol and contain Vitamins B and D, iron and copper among other nutrients.
There is some evidence that mushrooms contribute to preventing cancer because they have a high level of antioxidants. Mushrooms are also contribute to heart health because they contain Vitamin C, fiber and potassium.
The Chelsea the Portobello stack is marinated Portobello mushrooms, baby spinach, sliced tomato’s & melted cheese served with a chickpea salad.
Ingredients
2 large Portabello mushrooms
1 small eggplant or 1 small zucchini, thinly sliced
1 red onion, thinly sliced
1 tomato, thinly sliced
About 2 cups baby spinach sautéed off lightly
Fresh basil leaf
Mozzarella cheese, sliced
Asiago cheese, grated
Olive oil
Balsamic vinegar
Directions
Scrape out the dark gills on the underside of each mushroom.
Rinse lightly under water and wipe with paper towel.
Thinly slice the eggplant and sprinkle with garlic salt.
Put the mushrooms in an oiled baking dish.
Drizzle with a few sprinkles of olive oil and balsamic vinegar.
Top with a couple eggplant slices.
Add a basil leaf and ½ the spinach on each mushroom.
Add mozzarella slice, red onion sliced and tomato sliced.
Repeat layers of the tomato, red onion, basil leaf and mozzarella cheese.
At this point cut a wooden skewer in half and poke it down the center of each mushroom stack to hold them in place.
Drizzle a bit of olive oil and balsamic vinegar (not a lot or it will sweat too much).
Bake at 400 degrees for 20 minutes.
