Last weekend I bought a package of Portobello mushroom caps. First I made my Marinated Portobello Mushroom Spinach Salad then a couple of Mexican Style Portobello Mushroom Pizzas. That left me 1 cap left for lunch yesterday.
I perused the internet finding this Grilled Portobello Panini on the Food Network. The idea of the Portobello as the meat of a warm pressed sandwich with some tasty cream cheese was exactly the type of lunch I had in mind.
My version uses a sandwich thin to reduce the amount of bread and a wedge of The Laughing Cow Smooth Sensation Cream Cheese Spread Garden Vegetable for convenience and flavor.
The result was amazing! A little messy (more on that later) but really tasty and super light! Here’s what I did…
- 1 Portobello Cap
- 1/2 red bell pepper seeded and flattened
- 1 Whole Wheat Sandwich thin
- 1 wedge of The Laughing Cow Smooth Sensation Cream Cheese Spread Garden Vegetable
- Handful of Spinach Leaves
- Non-stick Spray, Kosher salt and black pepper
Warm a sandwich press or your George Foreman (what I use.)
Spray the mushroom cap and bell pepper with non-stock spray, sprinkle with kosher salt and pepper and press them in the grill.
Cook for about 4-5 minutes until the mushroom is cooked mostly through and the pepper starts to scorch.
While the mushroom and pepper are cooking spread the Laughing Cow Wedge…
on both sides of the sandwich. Add a bed of spinach leaves to one side.
Top the spinach with the cooked pepper and the mushroom cap and place it on the grill.
If you are using the foreman makes sure to adjust the sandwich as it will get pushed because of the angle of the grill.
Grill for about 5 minutes. Again, if you are using the foreman rotate the sandwich half way through to help it cook evenly.
It looked so good I attempted to immediately take a bite.
Bad idea. It slipped all over the place!
So I cut it in half and let it cool for 5 minutes.
|Servings||Amt per Serving|
|195||5g||9g||old: 3.5||new: 5|