Keto Portobello And Eggplant Stacks Recipe

About this recipe

A delicious and satisfying keto-friendly dinner featuring roasted portobello mushrooms and eggplant, layered with provolone cheese, fresh basil, and spinach, all served on a toasted onion roll.

Ingredients

• 1.5Kg Portobello Mushrooms, 1.5Kg
• - CHATCHAWAN Fresh Thai Round Eggplant
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Nearly Naked Veg Basil 100g
• - Provolone Piccante Cheese
• 600G Picard Organic Spinach Leaves
• - Ponti Red Wine Vinegar

Instructions

1. 1. Preheat the broiler to high.
2. 2. Remove the stems and gills from 4 portobello mushrooms using a sharp knife. Slice 1 CHATCHAWAN Fresh Thai Round Eggplant into 1/2-inch thick rounds. Arrange the mushrooms and eggplant slices on a broiler pan.
3. 3. Brush the mushrooms and eggplant with 8 tablespoons of red wine vinegar. Broil for 6 minutes, then flip the vegetables, brush with another 8 tablespoons of red wine vinegar, and broil for an additional 5 minutes or until tender.
4. 4. In a small bowl, combine 1/4 cup diced red bell pepper and 2 tablespoons chopped fresh basil. Spoon 1 tablespoon of this mixture onto each eggplant slice.
5. 5. Place 1 slice of provolone cheese on top of each mushroom. Return the mushrooms to the broiler for 1 minute or until the cheese melts.
6. 6. Arrange 1/2 cup of fresh spinach leaves evenly on a serving plate. Top each with 1 mushroom and 1 eggplant slice.
7. 7. Serve immediately.