Eggplant and Portobello Mushroom Melts Recipe
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Category: |
Category: |
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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
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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. |
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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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