Grilled Eggplant, Balsamic Glazed Portabella Mushro

Name: Grilled Eggplant, Balsamic Glazed Portabella Mushroom Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 2 teaspoons Dijon mustard; 6 teaspoons fresh rosemary, minced; 2 teaspoons fresh thyme, minced; 2 teaspoons fresh Italian parsley, minced; 2 garlic cloves, minced; 4 large portabella mushrooms, trimmed; 2 tablespoons olive oil; 4 tablespoons unsalted butter; salt and pepper; 8 teaspoons balsamic vinegar; 1 small eggplant, sliced 1/4 thick slices; 2 tablespoons olive oil; 4 whole wheat hamburger buns, toasted; 4 leaves lettuce

Servings: persons

1/2 cup mayonnaise
2 teaspoons Dijon mustard
6 teaspoons fresh rosemary, minced
2 teaspoons fresh thyme, minced
2 teaspoons fresh Italian parsley, minced
2 garlic cloves, minced
4 large portabella mushrooms, trimmed
2 tablespoons olive oil
4 tablespoons unsalted butter
salt and pepper
8 teaspoons balsamic vinegar
1 small eggplant, sliced 1/4 thick slices
2 tablespoons olive oil
4 whole wheat hamburger buns, toasted
4 leaves lettuce

1
Whisk mayonnaise, mustard, 2 tsp rosemary and garlic in small bowl to blend, set aside.
2
Soak eggplant slices in lightly salted water for about 15 minutes Rinse and pat dry. Brush both sides with olive oil and lightly salt and pepper.
3
Spray grill rack and prepare at medium heat. Brush mushrooms with olive oil. Sprinkle stem side with minced fresh rosemary, thyme and parsley evenly divided between the mushroom caps, top with pat of butter salt and pepper and 2 tsp balsamic vinegar per mushroom. Grill mushrooms until tender (about 10 - 12 mins, do not turn!) Lay slices of eggplant on grill and cook about 8 - 10 mins until tender, turning a couple of times.
4
Spread Mayo mixture on toasted buns. Place lettuce, eggplant and mushroom on bun bottoms, cover with tops, serve immediately and enjoy!

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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

You need 15 ingredients. The key ingredients include: 1/2 cup mayonnaise, 2 teaspoons Dijon mustard, 6 teaspoons fresh rosemary, minced, 2 teaspoons fresh thyme, minced, and more.

Yes, Grilled Eggplant, Balsamic Glazed Portabella Mushroom Sandwiches falls under the Vegetarian category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Grilled Eggplant, Balsamic Glazed Portabella Mushroom Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions