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Portobello Super Brushettas
Nb persons: 6
Yield:
Preparation time: 1:00
Total time:
Source: Better Homes and Gardens
| 3/8 cup | onion, chopped |
| 3 cloves | garlic, minced |
| 1 tablespoons | olive oil |
| 3/4 cup | eggplant, peeled and diced |
| 3/8 teaspoon | salt |
| 1 1/2 dashes | cayenne pepper, ground |
| 1 1/2 cups | cannellini beans, rinsed and drained |
| 1 1/2 each | tomato, seeded and chopped |
| 3 each | portobello mushrooms |
| 6 slices | italian bread, 3/4-inch thick |
| 1/2 pound | mozzarella cheese, part skim milk |
| 1/4 cup | fresh pesto sauce |
In medium skillet cook onion and garlic in the 2 teaspoons hot olive oil till onion is tender. Add eggplant, salt and red pepper. Cook and stir 2 to 3 minutes or till eggplant is almost tender. Stir in beans and tomato, Remove from heat.
Clean mushrooms; discard stems. Halve mushrooms crosswise. Rub gently with olive oil or spray with olive oil spray. Place mushkroom caps, gill side up, on a baking sheet. Bake in 350 oven for 5 minutes. Remove from oven. Spread each slice of bread generously with pesto; place mushroom half on a slice of bread. Spoon bean mixture onto mushrooms. Top each mushroom with a slice of cheese. Return to oven and bake 5 to 10 minutes more or till cheese bubbles and bean mixture is heated through.
Per serving: 465 Calories; 17g Fat (32% calories from fat); 29g Protein; 52g Carbohydrate; 26mg Cholesterol; 623mg Sodium
Food Exchanges: 3 Starch/Bread; 2 1/2 Lean Meat; 1 Vegetable; 2 Fat
Nutr. Assoc. : 0 0 0 0 0 0 3815 0 4197 0 0 0
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