Eggplant-and-Portobello Mushroom Melts

Preparation time: 10 minutes

Cooking time: 12 minutes

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 30%
  • Fat: 9.3g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 2.5g
  • Protein: 12g
  • Carbohydrate: 39.6g
  • Fiber: 3.9g
  • Cholesterol: 15mg
  • Iron: 2.9mg
  • Sodium: 564mg
  • Calcium: 205mg

Ingredients

  • 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

Preparation

  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.
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