Marinated Portobello Panini

Name: Marinated Portobello Panini
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

11 ingredients

4 steps

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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