Eggplant-and-Portobello Mushroom Melts
Preparation time: 10 minutesCooking time: 12 minutes
Recipe by Cooking Light September 2000
Preparation time: 10 minutesCooking time: 12 minutes
This was really good. I made due with what was on hand. I roasted a fresh red bell pepper and used the entire thing. Also, I didn't have fresh basil, so I substituted dried and added sea salt to the mixture. Instead of a roll I toasted slices of whole wheat bread and slathered on the vinaigrette. Baby portobello mushrooms were sliced and roasted along side the eggplant. The topping used was shredded Italian mix cheese.