Aubergine and mushroom stacks

Name: Aubergine and mushroom stacks
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings

Try this tasty dish of cheesy aubergine and portobello mushroom stacks as a vegetarian main meal or starter.

By Saga Magazine | Published - 14 Nov 2025

Prep time

20 mins

Cooking Time

25 mins

Serves

Ingredients

Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.
Put the mushrooms, gills facing up, into a roasting tin.
Take eight slices from the aubergine (crossways, not lengthways), then chop any remaining aubergine finely.
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.
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 two mushrooms per person.

It helps if you can select mushrooms that are about the same size.
Serve two aubergine and mushroom stacks each as part of a main meal, or one each as a starter.

Recipe and hero image credit thanks to Just Add Mushrooms.

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