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Marinated Portobello Panini

Oxmoor House
Prep time 8 mins
Cook time 3 mins
Other time 15 mins
Yield 4 servings (serving size: 1/4 of loaf )
Fill a small loaf of bread with "meaty" portobellos, flavorful cheeses, and olives for a hearty lunch.

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

Nutrition Information

  • calories 279
  • fat 11.3 g
  • satfat 4.2 g
  • protein 9.7 g
  • carbohydrate 34.9 g
  • cholesterol 16 mg
  • iron 2.2 mg
  • sodium 753 mg
  • caloriesfromfat 36 %
  • fiber 2.8 g
  • calcium 117 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection