Directions:
- Trim tough outer stalks from fennel. Cut bulb in half lengthwise; remove and discard core. Set bulb aside.
- Cut tenderloin lengthwise down center, cutting to, but not through, bottom. Flip cut piece over to enlarge tenderloin, and sprinkle with salt and pepper.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place tenderloin and fennel on rack; grill, covered, 5 minutes. Add mushrooms. Grill 5 additional minutes or until tenderloin is desired degree of doneness and vegetables are tender, turning tenderloin and vegetables once. Cut tenderloin and fennel into thin slices.
- Arrange tenderloin, fennel, and mushrooms evenly over focaccia rounds. Spoon 2 tablespoons chutney over each round; top with cheese. Return to grill rack; grill 3 minutes or until cheese melts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 552.68 Kcal (2314 kJ) | ||
| Calories from fat | 203.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.56g | 35% | |
|---|---|---|---|
| Cholesterol | 118.48mg | 39% | |
| Sodium | 907.4mg | 38% | |
| Potassium | 691.62mg | 15% | |
| Total Carbs | 42.96g | 14% | |
| Sugars | 19.31g | 77% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 41.28g | 83% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 10.5mg | 58% | |
| Calcium | 147.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 198.51 Kcal (831 kJ) | ||
| Calories from fat | 72.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.1g | 35% | |
|---|---|---|---|
| Cholesterol | 42.55mg | 39% | |
| Sodium | 325.91mg | 38% | |
| Potassium | 248.41mg | 15% | |
| Total Carbs | 15.43g | 14% | |
| Sugars | 6.94g | 77% | |
| Dietary Fiber | 1.06g | 12% | |
| Protein | 14.83g | 83% | |
| Vitamin C | 4mg | 19% | |
| Iron | 3.8mg | 58% | |
| Calcium | 53mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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