Vegging Out Grilled Mushrooms
Source: Midwest Living
Ingredients
Directions
Grilled Veggie Melts with Focaccia Bread:
Prepare as above except omit filling mushroom caps with shredded cheese. Transfer grilled vegetables to a cutting board. Cut vegetables into bite-size pieces. Split one 8-inch loaf Italian flat bread (focaccia) in half horizontally. Place halves, cut sides down, on grill rack over medium heat. Grill for 1 to 2 minutes or until lightly browned. Remove bread from grill. Turn bottom half of bread, cut side up. Sprinkle with 3/4 cup of the cheese. Grill 1 to 2 minutes more or until cheese is melted. Place bottom half, cheese side up, on a serving platter. Top with chopped vegetables. Sprinkle with remaining shredded cheese. Add top of bread, cut side down. Cut into 4 wedges to serve.
Nutrition Facts
Per Serving:
261 calories; 15 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 28 mg cholesterol; 604 mg sodium. 1069 mg potassium; 23 g carbohydrates; 5 g fiber; 11 g sugar; 13 g protein; 0 g trans fatty acid; 437 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 73 mcg folate; 1 mcg vitamin b12; 212 mg calcium; 2 mg iron;