Grilled Portobello Mushroom Panini
Serves 2
1 Mushroom per Serving
Calories 90 Fat 5 grams Fiber 2 grams
2 sun-dried tomatoes (not packed in oil)
Boiling water
2 Large Portobello Mushrooms
2 Laughing Cow Light Swiss Cheese Wedges
OR 1/4 cup crumbled Gorgonzola cheese
Cooking Spray
1 Cup Baby Spinach leaves, washed
Place the tomatoes in boiling water to reconstitute them for 10 minutes. Remove, pat dry and dice tomatoes.
Slice the stems off the mushrooms so they lay flat. Scrape gills with spoon to remove, rinse. Slice each cap in half so you have 4 round slices. Place the sides that had stems on them facing up and top with 1/2 chopped tomatoes, one cheese wedge flattened a bit to fit (or crumble it like i did) or half of the gorgonzola and 1/2 cup of spinach leaves in any order! Top with remaining halves of mushrooms to form a sandwich.
Preheat a large skillet or grill pan, or feel free to do these on the grill. Make sure the pan is good and hot, spray with cooking spray. Place the mushroom sandwiches in the pan and cook for 4 minutes. Flip them over and cook for another 4 minutes or until brown and cheese is nice and gooey!
I love to serve this with french onion soup.
I also topped mine with a tablespoon of weight watchers shredded monterey jack cheese.
(not added into nutritional info though)
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