1 clove garlic, minced
2 T. unsalted butter
1/2 c. diced yellow squash
1/2 c. diced zucchini
1/2 c. diced eggplant
1/4 c. diced Roma tomatoes
1/4 c. tomato puree (I just used tomato sauce and it worked out great)
Salt & pepper to taste
6 Portobello mushrooms
1 Tbsp. olive oil
1/4 c. Asiago cheese (I used feta)
Sauté onion and garlic in the butter and oil until onion begins to brown. Add the squash, zucchini, and eggplant and sauté until the squash is tender, but don't let it cook too long (about 2 min). Add the Roma tomatoes and the tomato puree. Adjust the flavor with salt and pepper. Remove from heat and set aside.
Remove the stem and ribs from the Portobello mushrooms. Spoon about ½ cup of the squash mixture into each mushroom and sprinkle with Asiago cheese. Bake in a 350 degree oven for 12-15 minutes or until the cheese become golden brown.
This dish is best served with a zesty marinara sauce.