Pressed Portobello Panini
Crispy bread, ooey-gooey cheese, and savory mushrooms make this pressed portobello panini a winner in our book. Get the recipe now!
Ingredients
- 1 Portobello Cap
- ½ 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
Instructions
- Warm a sandwich press or your George Foreman (what I use.)1 Whole Wheat Sandwich thin
- Spray the mushroom cap and bell pepper with non-stock spray, sprinkle with kosher salt and pepper and press them in the grill.1 Portobello Cap, Non-stick Spray, ½ red bell pepper seeded and flattened
- 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.1 wedge of The Laughing Cow Smooth Sensation Cream Cheese Spread Garden Vegetable, Handful of Spinach Leaves
- Top the spinach with the cooked pepper and the mushroom cap and place it on the grill. Press.
- 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.
Nutrition
Calories: 232kcalCarbohydrates: 19gProtein: 19gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 479mgPotassium: 2306mgFiber: 9gSugar: 5gVitamin A: 33349IUVitamin C: 143mgCalcium: 555mgIron: 10mg
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