This sandwich is amazing! Sooooo goood! I usually only like cooked mushrooms but the olive oil marinade made them taste great. And the cheese mixture was delicious. My whole family loved it.
Marinated Portobello Panini
Fill a small loaf of bread with "meaty" portobellos, flavorful cheeses, and olives for a hearty lunch.
More From Oxmoor House
Other: 15 Minutes
- Calories: 279
- Fat: 11.3g
- Saturated fat: 4.2g
- Protein: 9.7g
- Carbohydrate: 34.9g
- Cholesterol: 16mg
- Iron: 2.2mg
- Sodium: 753mg
- Calories from fat: 36%
- Fiber: 2.8g
- Calcium: 117mg
- 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
- Place mushrooms in a quart-size zip-top plastic bag. Add vinaigrette; seal bag, and gently toss to coat. Let stand 15 minutes.
- . 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.
- . 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.
- . 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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