Eggplant-and-Portobello Mushroom Melts

Yield: 4 servings
Source: Cooking Light, SEPTEMBER 2000
Amy's Comments: These were tasty. Nothing worth doing cartwheels over, but tasty. They took like 15-20 mins to put together and were satisfying. The flavors were great together. Larry said it needed 'sauce' (i think he meant marinara) but i thought it was nice and light tasting (but filling). I will make this again.


4 portobello mushrooms (about 10 ounces)
4 (1/2-inch-thick) slices peeled eggplant (about 8 ounces)
1/4 cup balsamic vinaigrette (such as Wish-Bone), divided
1/4 cup chopped bottled roasted red bell peppers
2 tablespoons chopped fresh basil
4 (1/2-ounce) slices provolone cheese
4 (2-ounce) onion rolls, halved
1/2 cup 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.


H.U: 5 per serving
CALORIES 276 (30% from fat); FAT 9.3g (satfat 3.5g, monofat 2.5g, polyfat 2.5g); PROTEIN 12g; CARBOHYDRATE 39.6g; FIBER 3.9g; CHOLESTEROL 15mg; IRON 2.9mg; SODIUM 564mg; CALCIUM 205mg;

Back to Recipes in Alpha Order
Back to Recipes by Type