Eggplant And Portobello Mushroom Melts Recipe
Ingredients
| 4 portobello mushrooms (about 10 ounces) | ||
| Eggplant slice | 4 , peeled | |
| Balsamic vinaigrette | 1/4 Cup (16 tbs), divided | |
| 1/4 cup chopped bottled roasted red bell peppers | ||
| Basil | 2 Tablespoon, chopped | |
| Provolone cheese slice | 4 | |
| 4 (2-ounce) onion rolls, halved | ||
| Spinach leaves | 1/2 Cup (16 tbs) | |
Directions
1. Preheat broiler.
2. Remove stems from mushrooms, discard stems. Remove brown gills from 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, and brush with 1 tablespoon vinaigrette. Broil 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 1 minute or until cheese melts. Brush 2 tablespoons vinaigrette evenly over cut sides of onion rolls. Arrange spinach evenly on bottom halves of rolls. Top each roll half with 1 mushroom and 1 eggplant slice,-cover with roll tops.
2. Remove stems from mushrooms, discard stems. Remove brown gills from 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, and brush with 1 tablespoon vinaigrette. Broil 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 1 minute or until cheese melts. Brush 2 tablespoons vinaigrette evenly over cut sides of onion rolls. Arrange spinach evenly on bottom halves of rolls. Top each roll half with 1 mushroom and 1 eggplant slice,-cover with roll tops.
Chef
