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Panini With Sautéed Mushrooms and Gruyère

Panini With Sautéed Mushrooms and Gruyere
Photo: Leigh Beisch
Prep time 10 mins
Cook time 15 mins
Yield

4 servings (serving size: 1 sandwich)

A great option for a meatless meal, this grilled panini sandwich features sautéed mushrooms, roasted red peppers, and gruyére cheese.

Ingredients

  • 1 tablespoon butter
  • 1 (8-ounce) package mushrooms, sliced
  • 4 teaspoons Dijon mustard
  • 8 (1-ounce) slices whole wheat bread
  • 1/2 of 1 (10-ounce) bag fresh spinach
  • 1/4 cup sliced roasted red bell peppers
  • 1/4 cup chopped onion
  • 1 cup shredded Gruyère cheese
  • 2 tablespoons butter, melted

Nutrition Information

  • calories 406
  • fat 20 g
  • satfat 11 g
  • monofat 6 g
  • polyfat 2 g
  • protein 18 g
  • carbohydrate 44 g
  • fiber 6 g
  • cholesterol 52 mg
  • iron 4 mg
  • sodium 661 mg
  • calcium 384 mg

How to Make It

  1. Heat butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté 5-6 minutes.

  2. Spread mustard on 4 slices of bread; layer each with 6 spinach leaves, 1 tablespoon pepper, 1 tablespoon onion, 1/4 cup cheese, and 1/4 cup mushrooms. Top with remaining bread.

  3. Brush melted butter over both sides of each sandwich. If using a skillet, heat a large nonstick skillet over medium-high heat; place sandwich- es in pan. Place another skillet on top of sandwiches; cook 2-3 minutes on each side until golden brown and cheese is melted. If using a panini maker, brush sandwiches with butter; place in machine, close, and cook 2 minutes or until done.