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    You are in: Home / Recipes / Grilled Eggplant, Balsamic Glazed Portabella Mushroom Sandwiches Recipe
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    Grilled Eggplant, Balsamic Glazed Portabella Mushroom Sandwiches

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Thymestudio's Note:

    Great sandwich for summer or when you don't want a hamburger.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Whisk mayonnaise, mustard, 2 tsp rosemary and garlic in small bowl to blend, set aside.
    2. 2
      Soak eggplant slices in lightly salted water for about 15 minutes Rinse and pat dry. Brush both sides with olive oil and lightly salt and pepper.
    3. 3
      Spray grill rack and prepare at medium heat. Brush mushrooms with olive oil. Sprinkle stem side with minced fresh rosemary, thyme and parsley evenly divided between the mushroom caps, top with pat of butter salt and pepper and 2 tsp balsamic vinegar per mushroom. Grill mushrooms until tender (about 10 - 12 mins, do not turn!) Lay slices of eggplant on grill and cook about 8 - 10 mins until tender, turning a couple of times.
    4. 4
      Spread Mayo mixture on toasted buns. Place lettuce, eggplant and mushroom on bun bottoms, cover with tops, serve immediately and enjoy!

    Ratings & Reviews:

    • on November 16, 2009

      55

      Yum, delicious! Skipped the butter. Eggplant, portabellas, balsamic and grilling are such a great pairing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Grilled Eggplant, Balsamic Glazed Portabella Mushroom Sandwiches

    Serving Size: 1 (342 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 510.1
     
    Calories from Fat 342
    67%
    Total Fat 38.0 g
    58%
    Saturated Fat 11.3 g
    56%
    Cholesterol 38.1 mg
    12%
    Sodium 445.6 mg
    18%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 7.9 g
    31%
    Sugars 9.4 g
    37%
    Protein 8.3 g
    16%

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