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Eggplant and Portobello Mushroom Melts Recipe

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This recipe for Eggplant and Portobello Mushroom Melts, by , is from The Johnson , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Johnson
Added: Wednesday, February 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 portobello mushrooms
4 (1/2-inch-thick) slices peeled eggplant
1/4 cup balsamic vinaigrette, divided
4 pieces bottled roasted red bell peppers (or 1/4 cup chopped)
2 tbsp. fresh basil, chopped
4 slices provolone cheese
4 whole wheat hamburger buns
1/2 cup spinach leaves

Directions:
Directions:
Preheat broiler.

Place mushrooms and eggplant on a broiler pan or baking stone; brush vegetables with 1 tbsp. vinaigrette. Broil for 6 minutes. Turn vegetables over; brush with 1 tbsp. vinaigrette. Broil for an additional 5 minutes or until tender. Layer a slice of bell pepper over each eggplant slice. Sprinkle basil over bell peppers. Top each mushroom with 1 slice of cheese. Broil for 1 minute or until cheese melts. Brush 2 tbsp. vinaigrette evenly over the cut sides of bun. Arrange the spinach evenly on bottom halves of buns. Top each bun half with 1 mushroom and 1 eggplant slice; cover with bun tops.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I like to put the bun under the broiler after brushing the vinaigrette on and leaving it until toasty and it starts to brown.

Source: Cooking Light Magazine

 

 

 

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