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Eggplant-And-Portobello Mushroom Melts

Eggplant-and-Portobello Mushroom Melts (6 PTS recipe image
These Eggplant-and-Portobello Melts are a delicious vegetarian side dish that combines tender roasted eggplant slices with meaty portobello mushrooms. Topped with fresh spinach, sweet roasted red peppers, and creamy provolone cheese, they are broiled until bubbly and golden. A drizzle of balsamic vinaigrette adds a bright, tangy finish that cuts through the richness of the cheese. Perfect for summer barbecues or as a hearty accompaniment to grilled meats. This recipe is simple to prepare, using common pantry ingredients to create a flavorful, nutrient-dense meal that feels elegant yet comforting. Serve warm for the best texture and flavor experience.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 317.3
Dietary: Gluten-free, Vegetarian
Description
These Eggplant-and-Portobello Melts are a delicious vegetarian side dish that combines tender roasted eggplant slices with meaty portobello mushrooms. Topped with fresh spinach, sweet roasted red peppers, and creamy provolone cheese, they are broiled until bubbly and golden. A drizzle of balsamic vinaigrette adds a bright, tangy finish that cuts through the richness of the cheese. Perfect for summer barbecues or as a hearty accompaniment to grilled meats. This recipe is simple to prepare, using common pantry ingredients to create a flavorful, nutrient-dense meal that feels elegant yet comforting. Serve warm for the best texture and flavor experience.
Ingredients
  • 4 portobello Mushrooms (about 10 oz)
  • 4 slices Eggplant (about 8 oz) -- peeld (1/2" thick)
  • 1/4 cup Balsamic vinagrette (such as Wish-Bone) -- divided
  • 1/4 cup Chopped roasted red bell peppers
  • 2 tablespoons Fresh basil -- chopped
  • 4 slices Provolone cheese (1/2 oz)
  • 4 slices French bread rolls (2 oz) -- halved
  • 12 cups Spinach leaves
Directions
  1. 1
    Preheat the broiler to high.
  2. 2
    Remove stems from portobello mushrooms and discard; gently wipe out brown gills with a paper towel if desired.
  3. 3
    Arrange eggplant slices and mushroom caps on a broiler pan; brush lightly with half of the balsamic vinaigrette.
  4. 4
    Broil eggplant and mushrooms for 4-5 minutes until softened and slightly charred.
  5. 5
    Place halved French bread rolls on a baking sheet; spread remaining balsamic vinaigrette on cut sides.
  6. 6
    Top each bread half with a layer of spinach leaves.
  7. 7
    Layer the roasted eggplant and portobello mushrooms on top of the spinach.
  8. 8
    Sprinkle chopped roasted red bell peppers over the vegetables.
  9. 9
    Top each stack with a slice of provolone cheese.
  10. 10
    Return to broiler for 1-2 minutes until cheese is melted and bubbly.
  11. 11
    Garnish with chopped fresh basil and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 317.3kcal
% Daily Value *
Total Fat 13.5g21%
Saturated Fat 6.3g32%
Cholesterol 26.1mg9%
Sodium 693.7mg29%
Total Carbohydrate 35.7g12%
Dietary Fiber 18.2g73%
Sugars 9.2g
Protein 26.5g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegetarian, eggplant, portobello, mushrooms, provolone, balsamic, spinach, roasted red peppers, side dish, broiled, healthy, quick meals
Read it online: https://www.chefs-mate.com/recipe/eggplant-and-portobello-mushroom-melts-6-pts/