Directions:
- Preheat the grill.
- Season the Portobello mushrooms with the olive oil and Essence. Place on the hot grill and cook for 3 to 4 minutes on each side. Remove from the grill and slice on the bias. In a mixing bowl, whisk the extra-virgin olive oil and balsamic vinegar together. Add the garlic, eggplant, olives, and basil. Season with salt and pepper. Toss the spinach with the spinach. Season with salt and pepper if needed. Mound the greens in the center of the platter. Lay the mushroom slices across the top of the greens. Crumble the Feta cheese over the mushrooms. Garnish with the roasted tomatoes, flatbread and parsley.
- Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1169.02 Kcal (4894 kJ) | ||
| Calories from fat | 910.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 101.13g | 156% | |
|---|---|---|---|
| Sodium | 4212.87mg | 176% | |
| Potassium | 1034.72mg | 22% | |
| Total Carbs | 58.27g | 19% | |
| Sugars | 14.07g | 56% | |
| Dietary Fiber | 15.05g | 60% | |
| Protein | 13.09g | 26% | |
| Vitamin C | 30.8mg | 51% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 8.4mg | 47% | |
| Calcium | 622.8mg | 62% | |
| Amount Per 100 g | |||
| Calories | 257.57 Kcal (1078 kJ) | ||
| Calories from fat | 200.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.28g | 156% | |
|---|---|---|---|
| Sodium | 928.22mg | 176% | |
| Potassium | 227.98mg | 22% | |
| Total Carbs | 12.84g | 19% | |
| Sugars | 3.1g | 56% | |
| Dietary Fiber | 3.32g | 60% | |
| Protein | 2.88g | 26% | |
| Vitamin C | 6.8mg | 51% | |
| Iron | 1.8mg | 47% | |
| Calcium | 137.2mg | 62% | |
* 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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