Eggplant-And-Portobello Mushroom Melts

[Guest guest]

* Exported from MasterCook *

 

Eggplant-And-Portobello Mushroom Melts

 

Recipe By : Cooking Light Magazine, September 2000, page 150

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 portobello mushrooms -- (about 10 ounces)

4 slices peeled eggplant -- (1/2-inch-thick)

(about 8 ounces)

1/4 cup balsamic vinaigrette -- divided

(such as Wish-Bone)

1/4 cup chopped bottled roasted red bell peppers

2 tablespoons chopped fresh basil

4 slices provolone cheese -- 1/2 ounce each

4 2 ounce onion rolls -- halved

1/2 cup spinach leaves

 

Preparation time: 10 minutes Cooking time: 12 minutes

 

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.

 

Yield: 4 servings.

 

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

 

 

 

- - - - - - - - - - - - - - - - - -