Easy Vegetable Paninis

Name: Easy Vegetable Paninis
Ingredients: 1/2 teaspoon extra virgin olive oil; 2 medium portobello mushroom caps, cut into 1/4-inch slices; 8 slices whole grain whole wheat bread; nonstick cooking spray; 8 slices provolone cheese or 8 slices mozzarella cheese; 1 small red onion, thinly sliced, about 1 cup; 1 cup baby spinach leaves; 1 (12 ounce) jar roasted red peppers, drained and sliced; 1/2 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper

10 ingredients

3 steps

Ingredients

1/2 teaspoon extra virgin olive oil
2 medium portobello mushroom caps, cut into 1/4-inch slices
8 slices whole grain whole wheat bread
nonstick cooking spray
8 slices provolone cheese or 8 slices mozzarella cheese
1 small red onion, thinly sliced, about 1 cup
1 cup baby spinach leaves
1 (12 ounce) jar roasted red peppers, drained and sliced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Directions

1

In a large nonstick skillet, heat the oil over medium heat. Add mushroom slices and cook 6-7 minutes or until tender, stirring occasionally.
2

Spray one side of 4 slices of bread with nonstick cooking spray. Place bread slices, sprayed side down, on work surface. Layer each slice of bread with 1 slice cheese and equal portions of mushrooms, onions, spinach and red peppers. Sprinkle with salt and pepper, and top with 1 more slice of cheese. Spray one side of remaining 4 bread slices with cooking spray, then place sprayed side up over fillings.
3

Preheat grill pan over medium heat. Cook sandwiches 3-4 minutes per side or until bread is golden brown and cheese melts, weighing them down with a heavy skillet or pressing down with large spatula. Cut sandwiches in half diagonally to serve.