Grilling isn’t just for steaks and burgers. Vegetables take on an entirely new depth of flavor when kissed by an open flame, and this recipe proves just how satisfying a meatless dish can be. Tomato-Portobello Stacks with Cheater’s Béarnaise offers layers of smoky, charred goodness with a nod to French-inspired indulgence.

Portobello mushrooms, thick and meaty in their own right, form the base of this stacked dish, absorbing every bit of fire-roasted richness. Grilled tomato slices add a burst of acidity, balancing out the earthy notes with a touch of sweetness. The final element—a creamy, herb-infused béarnaise—brings it all together. This “cheater’s” version simplifies the classic sauce without sacrificing its signature tang from shallots, tarragon, and vinegar. A final pass over the flames ensures every bite is warm, velvety, and infused with just the right edge of smokiness.

Enjoy the stacks on their own, or turn them into a hearty sandwich by serving them on a toasted ciabatta roll. Either way, fresh ingredients make all the difference. Opt for vine-ripened tomatoes and organic mushrooms to let natural flavors shine. Fire up the grill, grab your tongs, and enjoy a vibrant, flame-kissed creation as satisfying as any steak off the grates.

Serves: 6

Tomato-Portobello Stacks with Cheater’s Béarnaise Ingredients

  • 2 Tbsp minced shallot
  • 1 ½ Tbsp tarragon vinegar or white wine vinegar
  • kosher salt
  • pepper
  • ¾ cup mayonnaise
  • 1 Tbsp minced tarragon
  • extra-virgin olive oil for brushing
  • 6 large Portobello mushrooms, stems discarded
  • 1 one-pound beefsteak tomato, cored and cut crosswise into six 1/2-inch-thick slices
  • thinly sliced scallions for garnish

Tomato-Portobello Stacks with Cheater’s Béarnaise Directions

  1. In a bowl, whisk the shallot and vinegar with a generous pinch each of salt and pepper; let stand for 5 minutes. Whisk in the mayonnaise, tarragon, and 1 1/2 tablespoons of water. Season the béarnaise sauce with salt and pepper.
  2. Light a grill and brush with oil. Brush the Portobello caps with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred, 6 minutes. Transfer to a plate. Brush the tomato with oil and season with salt and pepper. Grill, turning once, until lightly charred, 3 minutes total. Set the tomatoes on the Portobello’s.
  3. Spoon the béarnaise on the tomato slices. Transfer the stacks to the grill and close the grill. Cook over moderate heat until the sauce is just hot, 3 minutes. Transfer to plates, garnish with scallions, and serve.