Vegging Out Grilled Mushrooms
Source: Midwest Living
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Recipe Summary
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; fat 15g; cholesterol 28mg; saturated fat 6g; carbohydrates 23g; mono fat 2g; poly fat 1g; insoluble fiber 5g; sugars 11g; protein 13g; vitamin a 437.3IU; vitamin c 1.7mg; thiamin 0.2mg; riboflavin 0.8mg; niacin equivalents 7.5mg; vitamin b6 0.4mg; folate 72.6mcg; vitamin b12 0.9mcg; sodium 604mg; potassium 1069mg; calcium 212mg; iron 1.6mg.