6 large portobello mushrooms
1 small eggplant
1 smal zucchini
4 tblsp ricotta cheese
1 small bunch of fresh spinach
1 small acorn squash
1 jar roasted red peppers
Olive oil
1.5 tsp Herbs de Provance ( or whatever seasoning blend you preferred
Red pepper flakes
2 cups brown and wild rice cooked per package directions
Directions:
Preheat oven to 400 degrees. Clean and slice eggplant and zucchini width wise into circular discs. Toss with olive oil and herbs de provance. Clean and destem the mushrooms and drizzle with olive oil. Place on a foil lined, sprayed cookie sheet and bake for 20 minutes or until golden, turning the veggies over after 10 minutes. Check the mushrooms after 10-15 minutes.
To prepare the acorn squash; cut the squash in half. Clean all of the seeds out. Leave the skin on and slice the squash into half circle slices no more that 1/2 inch thick. Toss with olive oil, garlic and red pepper flakes (to taste). Bake for 20-25 minutes or until golden brown and soft. When the squash is cooked, remove from oven and let stand for 5 minutes. After 5 minutes, carefully remove the skin from each slice of squash.
To assemble place one mushroom cap with gill side up on plate, spread 1 tblsp of ricotta cheese in the cap, then 1 eggplant disc, 2 slices of zucchini, a few fresh spinach leaves and 1 roasted red pepper. Then place a second mushroom cap on top, gill side up and assemble the second layer the same as the first. Top with the 3rd mushroom cap, gill side down. Place a skewer in the center for stability. Serve over brown and wild rice (if desired) and place acorn squash strips arond the mushroom on the rice bed as a garnish.