How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Eggplant-And-Portobello Mushroom Melts?

You need 8 ingredients. The key ingredients include: 4 portobello mushrooms (about 10 ounces), 4 (1/2-inch-thick) slices peeled eggplant (about 8 ounces), 1/4 cup balsamic vinaigrette (such as Wish-Bone), divided, 1/4 cup chopped bottled roasted red bell peppers, and more.

Is Eggplant-And-Portobello Mushroom Melts suitable as vegetarian?

Yes, Eggplant-And-Portobello Mushroom Melts falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Eggplant-And-Portobello Mushroom Melts?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant-And-Portobello Mushroom Melts Recipe

Name: Eggplant-And-Portobello Mushroom Melts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 portobello mushrooms (about 10 ounces); 4 (1/2-inch-thick) slices peeled eggplant (about 8 ounces); 1/4 cup balsamic vinaigrette (such as Wish-Bone), divided; 1/4 cup chopped bottled roasted red bell peppers; 2 tablespoons chopped fresh basil; 4 (1/2-ounce) slices provolone cheese; 4 (2-ounce) onion rolls, halved; 1/2 cup spinach leaves

Try this homemade Eggplant-And-Portobello Mushroom Melts recipe the whole family will love. Made with portobello mushrooms, balsamic vinaigrette, red be…

This Eggplant-And-Portobello Mushroom Melts relies on simple, everyday ingredients such as chopped fresh basil and spinach leaves. It comes together quickly and makes 4 servings, at about 496 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

4 portobello mushrooms (about 10 ounces)
4 (1/2-inch-thick) slices peeled eggplant (about 8 ounces)
1/4 cup balsamic vinaigrette (such as Wish-Bone), divided
1/4 cup chopped bottled roasted red bell peppers
2 tablespoons chopped fresh basil
4 (1/2-ounce) slices provolone cheese
4 (2-ounce) onion rolls, halved
1/2 cup spinach leaves

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
496 kcal
Category
Vegetarian

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