Roasted portabella topped with cottage cheese, roasted eggplant, 4 grain medley, fresh basil and a balsamic reduction.
Start this meal by rinsing portabella mushrooms and eggplant. Thinly slice eggplant. Spray a baking sheet with cooking spray, place vegetable, and spray a 2nd coat of cooking spray on top of veggies. Roast at 375 for 20 mins flipping eggplant half way thru. Portabellas will become super juice when they are ready.
While mushrooms and eggplant are roasting, cook grains on stove according to package directions. I used a blend of quinoa, Israeli cous cous, orzo, and baby garbanzo beans.
For the balsamic glaze, take 1 cup of balsamic vinegar and cook on medium heat until it begins thicken. About 10-15 minutes.
Once portabellas are cooked, top them with 1/2 cottage cheese and bake for another 10 minutes till cheese is warm and begins to melt. You can also substitute other cheese such as feta or mozzarella. I went with cottage cheese for lower fat and higher protein.
After the cheese is warm and gooey, stack the portabella with eggplant, top with grains, and drizzle with balsamic reduction. Top with fresh bail from the garden for some extra flavor. Enjoy!
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