Marinated Portobello Panini |
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Prep Time: 8 Minutes Cook Time: 3 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Fill a small loaf of bread with meaty portobellos, flavorful cheeses, and olives for a hearty lunch. Ingredients:
1 (6-ounce) package pre-sliced portobello mushrooms |
2 tablespoons reduced-fat olive oil vinaigrette |
1 (12-ounce) loaf italian or ciabatta bread |
1/3 cup light garlic-and-herbs spreadable cheese (such as alouette light) |
1/4 cup (1 ounce) crumbled blue cheese |
1/4 cup pitted kalamata olives, coarsely chopped |
2 teaspoons dijon mustard |
1/2 teaspoon minced garlic |
12 fresh basil leaves |
1 medium tomato, cut into 8 slices |
cooking spray |
Directions:
1. Place mushrooms in a quart-size zip-top plastic bag. Add vinaigrette; seal bag, and gently toss to coat. Let stand 15 minutes.
2. While mushrooms marinate, cut bread loaf in half horizontally. Hollow out top and bottom halves of loaf, leaving a 1/2-inch border. Reserve torn bread for another use.
3. Combine cheeses in a small microwave-safe bowl; microwave at HIGH 15 seconds or until soft. Add olives, mustard, and garlic; stir well. Spread mixture on bottom half of loaf; top with basil, tomato, and mushrooms. Top with remaining half of loaf. Coat both sides of sandwich with cooking spray.
4. Heat a large nonstick skillet over medium heat; place sandwich in pan. Place a piece of foil over sandwich; top with a heavy skillet. Cook 2 minutes. Turn sandwich; replace foil and heavy skillet. Cook 1 to 2 minutes or until golden brown. Cut into 4 equal portions.
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