Eggplant-and-Portobello Mushroom Melts (6 PTS) Recipe - Cooking Index
Eggplant-and-Portobello Mushroom Melts (6 PTS) Recipe - Cooking Index
| 4 | Portobello mushrooms (about 10 oz) | |
| 4 | Eggplant (about 8 oz) - peeld (1/2" thick) | |
| 1/4 cup | 59ml | Balsamic vinagrette (such as Wish-Bone) - divided |
| 1/4 cup | 36g / 1.3oz | Chopped bottle roasted red bell peppers |
| 2 tablespoons | 30ml | Fresh basil - chopped |
| 4 | Provolone cheese (1/2 oz) | |
| 4 | Onion rolls (2 oz) - halved | |
| 12 cups | 480g / 16oz | Spinach leaves |
1. Preheat broiler.
2. Remove stems from mushrooms; discard stems. Remove brown gills from the 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; brush with 1 tablespoon vinaigrette. Broil for 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 for 1 minute or until cheese melts. Brush 2 tablespoons vinaigrette evenly over the cut sides of rolls. Arrange the spinach evenly on bottom halves of rolls. Top each roll half with 1 mushroom and 1 eggplant slice; cover with roll tops.
Preparation time: 10 minutes
Cooking time: 12 minutes
CALORIES 276 (30% from fat); FAT 9.3g (sat 3.5g, mono 2.5g, poly 2.5g); PROTEIN 12g; CARB 39.6g; FIBER 3.9g; CHOL 15mg; IRON 2.9mg; SODIUM 564mg; CALC 205mg
Shared by: CAROLANN [email protected]
MC Formatted by Mary [[email protected]]
Source:
Better Homes and Gardens
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.