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
- Vegetarian Worcestershire sauce to taste
- 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.
- Serving Size: SERVES 4
- 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