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Barbecued Mushrooms with Eggplant and Basil 

Rating: 3 stars3 stars3 stars(274 ratings made)

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Heart-Friendly Recipe (Click for more information)
Heart-friendly RecipeX
This recipe contains:

Fat:
No more than 15g

Saturated Fat:
No more than 5g

Cholesterol:
No more than 150 mg

Sodium:
No more than 250 mg

Carbohydrates:
No more than 80g

Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
Low-Sodium Recipe (Click for more information)
Low-Sodium RecipeX
This recipe contains:

Sodium:
No more than 200 mg

Diabetes-Friendly Recipe (Click for more information)
Diabetes-friendly RecipeX
This recipe contains:

Fat:
No more than 15g

Saturated Fat:
No more than 5g

Cholesterol:
No more than 300 mg

Sodium:
No more than 1000 mg

Carbohydrates:
No more than 50g

Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
Low-Carb Recipe (Click for more information)
Low-Carb RecipeX
This recipe contains:

Carbohydrates:
No more than 45g Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
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High-Fibre RecipeX
This recipe contains:

Fibre:
At least 3g
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Quick and Easy RecipeX
This recipe requires 30 minutes or less for complete preparation.
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Gluten-Free RecipeX
This recipe contains no gluten containing ingredients or products.

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 10 mins

Serve these tasty bites to add a touch of class to your next barbeque or dinner party!

Suggestions:

Bocconcini are bite-sized balls of mozzarella-style cheese

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Ingredients:

2 Tbsp olive oil

1 clove garlic, crushed

8 small flat mushrooms

1 medium eggplant, cut into 1 cm thick slices

2 ripe tomatoes, sliced

4 bocconcini, sliced

1/3 cup basil leaves

1 pinch cracked black pepper, to taste


Directions:

Preheat a barbecue plate. Combine oil, garlic, salt and pepper in a small bowl. Brush both sides of mushrooms and eggplant with oil. Barbecue eggplant for 3 minutes on each side and mushrooms for 2 minutes on each side, or until tender.

To assemble, place mushrooms onto serving plates. Top evenly with tomato, eggplant, bocconcini and basil leaves. Season with pepper.

Variations:

Delicious served with toasted Turkish bread. Serving suggestion not included in the nutritional information.

Author:

Fresh Finesse

Recipe Book Notes:




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NUTRITIONAL INFO

(Per Serving)
Calories
176 cals
Kilojoules
734 kJ
Fat
13.0 g
Carbohydrates
8.0 g
Protein
9.0 g
Cholesterol
0.0 mg
Sodium
17 mg
Saturated Fat
4.8 g
Fibre
3.6 g
Calcium
14.0 mg
Total Sugars
4.1 g
Note: A dash indicates no data is available.

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