These make an ideal casual summer supper. Select portobellos round enough to fit onto a sandwich-sized English muffin for this stacked veggie “burger.” Reserve leftover eggplant for another use.
- 4 3- to 4-inch round portobello mushroom caps, stemmed
- 4 sandwich-sized English muffins, halved horizontally
- 4 oz. thinly sliced fontina cheese
- 4 very thin slices eggplant
- 1 Tbs. plus 1 tsp. soy or regular mayonnaise
- 1 large tomato, sliced into 4 1/2-inch slices
Preheat oven to 450F.
Heat nonstick skillet over medium heat, and spray with cooking spray. Spray portobello caps with cooking spray, and sprinkle with Worcestershire sauce to taste. Heat in skillet, top down, 3 to 4 minutes; turn over, and heat 3 to 4 minutes more. Remove from skillet when caps are tender; set aside.
Meanwhile, place bottom half of muffins on baking sheet, and top with fontina cheese. Bake until cheese melts, about 5 minutes, and remove from oven. Put eggplant slices on baking sheet, spray tops with cooking spray and sprinkle with Worcestershire sauce. Bake 5 minutes, or until tops are tender. Turn over, and spray other sides. Place muffin tops on same baking sheet. Bake until eggplant is tender and muffins are golden, about 5 minutes. Remove from oven.
Spread 1 tsp. mayonnaise on top halves of each muffin. Layer mushroom, eggplant and tomato on bottom halves of muffins, top each with muffin top and serve.
- Calories: 320
- Carbohydrate Content: 40 g
- Cholesterol Content: 35 mg
- Fat Content: 11 g
- Fiber Content: 7 g
- Protein Content: 15 g
- Saturated Fat Content: 6 g
- Sodium Content: 540 mg
- Sugar Content: 8 g