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Eggplant And Portobello Mushroom Melts

Healthy.Eater's picture
  Portobello mushrooms 10 Ounce (4 Mushrooms)
  Peeled eggplant slices 8 Ounce (1/2 Inch Thick, 4 Slices)
  Balsamic vinaigrette 1⁄4 Cup (4 tbs), divided (Such As Wish-Bone)
  Chopped bottled roasted red bell peppers 1⁄4 Cup (4 tbs)
  Chopped fresh basil 2 Tablespoon
  Provolone cheese slice 2 Ounce (4 Slices, 1/2 Ounce Each)
  Onion rolls 8 Ounce, halved (4 Rolls, 2 Ounce Each)
  Spinach leaves 1⁄2 Cup (8 tbs)

1. Preheat broiler.
2. Remove stems from mushrooms, discard stems. Remove brown gills from undersides of mushrooms using a sharp knife, discard gills. Place mushrooms and eggplant on a broiler pan, brush vegetables with 1 tablespoon vinaigrette. Broil 6 minutes. Turn vegetables over, and brush with 1 tablespoon vinaigrette. Broil an additional 5 minutes or until tender. Combine bell peppers and basil. Spoon 1 tablespoon pepper mixture over each eggplant slice. Top each mushroom with 1 cheese slice. Broil 1 minute or until cheese melts. Brush 2 tablespoons vinaigrette evenly over cut sides of onion rolls. Arrange spinach evenly on bottom halves of rolls. Top each roll half with 1 mushroom and 1 eggplant slice,-cover with roll tops.

Recipe Summary

Main Dish
Vegan, Vegetarian

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1120 Calories from Fat 384

% Daily Value*

Total Fat 43 g66.5%

Saturated Fat 8.7 g43.7%

Trans Fat 0 g

Cholesterol 37.5 mg12.5%

Sodium 1688.3 mg70.3%

Total Carbohydrates 153 g50.9%

Dietary Fiber 18.1 g72.3%

Sugars 16.9 g

Protein 44 g88.8%

Vitamin A 72.6% Vitamin C 24.7%

Calcium 69.8% Iron 49.4%

*Based on a 2000 Calorie diet

Eggplant And Portobello Mushroom Melts Recipe