Portabella PaniniFeb 04 2011 by
No buns required in this panini sandwich. The portabella mushrooms themselves are the buns. They are filled with goodies like cheese, sundried tomatoes and spinach. Meaty and juicy and perfect as a meatless sandwich option at your Superbowl party or anytime.
- 4 portabella mushrooms (pick good sized ones as they will be halved to make the “buns”)
- 3 sundried tomatoes packed in oil, chopped
- 2 tbsp oil from the jar of sun dried tomatoes
- 4 slices provolone cheese (other good cheeses would be havarti, gorgonzola, feta or any other cheese that melts well – for a vegan option use Daiya cheese)
- 1/2 cup baby spinach
- sea salt and pepper to taste
- Slice the stems from the mushrooms. Don’t pull them off, slice them so the mushroom will lay flat.
- Then slice each mushroom cap in half so you have a top and bottom for your sandwich.
- Brush the 4 bottom halves with the oil from the sun dried tomatoes.
- Top the bottom halves with 1 slice of cheese each, equal parts of the chopped tomatoes and spinach.
- Place the remaining halves of the mushrooms on top and brush with the remaining oil.
- Close the cover of the panini grill and grill until the mushrooms soften, turn slightly brown and the cheese is melted. If you don’t have a panini grill you can use a regular grill pan with a sandwich press or even a brick covered in foil and turn after the bottom side is slightly browned, about 4- 5 minutes.
Makes 4 servings.
Serving size 1 panini.
Nutrients per serving: Calories: 170, Cal. from Fat: 131, Total Fat: 14g, Sat. Fat: 6g, Carbs: 2g, Fiber: .5g, Sugars: .5g, Protein: 7.5g, Sodium: 252mg, Chol: 19mg
If you have a panini grill or a George Foreman grill you can set the grill out with the ingredients and let each guest assemble their own panini with the topping they prefer and let them grill their own sandwich.