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Portabello Cheeseburger & Grilled Eggplant
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Portabello Cheeseburger & Grilled Eggplant

15 Min(s)
15 Min(s) Prep
What You Need
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1 serving
Original recipe yields 1 serving
3 oz. fresh portobello mushroom, washed and patted dry
1/3 lb. fresh eggplant, sliced, leaving peel on
3 Tbsp. KRAFT Lite House Italian Dressing
1 whole wheat sandwich roll, split
1/4 medium tomato, cut into 2 thick slices
2 slices KRAFT 2% Milk Sharp Cheddar Singles
1/8 medium red onion (1 thick slice)
1 Tbsp. BULL'S-EYE or KRAFT Original Barbecue Sauce
1 romaine lettuce leaf
1 cup frozen unsweetened strawberries, thawed
3/4 cup fat-free sorbet or sherbet
8 fl oz (1 cup) drinking water
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Let's Make It
1
Place prepared mushroom and eggplant in a long, shallow container. Coat with Italian dressing; cover and set aside. Start grill or heat broiler. When hot, place mushroom and eggplant on grill or in broiler pan; cook about 4 min. on each side, basting just before you turn.
2
Build your burger in this order: bottom half of bun, tomato slice, cheese slice, grilled portabella, cheese slice, onion slice, tomato slice, barbecue sauce, lettuce and top half of bun. Serve your mile high burger with grilled eggplant.
3
Enjoy a bowl of strawberries topped with fruit sorbet for dessert.
4
Serve meal with a glass of water.
Nutrition
Calories
560
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 1240mg
54%
Total Carbohydrates 89g
32%
Dietary Fibers 13g
46%
Sugars 53g
106%
Protein 20g
40%
Vitamin A
15%
Vitamin C
140%
Calcium
60%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
1
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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