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Eggplant And Portobello Mushroom Melts

Healthy.Eater's picture
Ingredients
  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)
Directions

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

Channel: 
VeganLife
Cuisine: 
American
Course: 
Main Dish
Method: 
Broiled
Restriction: 
Vegan, Vegetarian
Ingredient: 
Mushroom

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