Eggplant and Portobello Mushroom Melts

It's Sunday, time for a recipe! How about a delicious sandwich? Using a portobello mushroom cap gives your sandwich a meaty taste and texture without the meat. Portobello caps are incredibly versatile. Stuffed and run under the broiler they make wonderful snacks and/or side dishes.



Eggplant and Portobello Mushroom Melts

Yield: 4 servings

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 (or roast your own!)
· 2 tablespoons chopped fresh basil
· 4 (1/2-ounce) slices provolone cheese
· 4 (2-ounce) onion rolls, halved
· 1/2 cup spinach leaves

Preparation: Preheat broiler.

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.

Have burgers on your menu? Try this instead. I think you'll be glad you did!