PORTABELLA PANINI WITH GORGONZOLA CHEESE AND SUN-DRIED TOMATOES
Panini without bread! I recently got a panini maker and am excited to find some healthier recipes to make with it, such as this one from Ellie Krieger's Healthy Appetite T.V. show. For the Valentine's episode she cut the portobellos with heart-shaped cookie cutters. You don't need a panini maker for this recipe!
Provided by FLKeysJen
Categories Lunch/Snacks
Time 25m
Yield 2 portobello paninis, 2 serving(s)
Number Of Ingredients 6
Steps:
- Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water and chop them.
- Slice the stems off of the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices.
- Top half of the mushrooms with 1 tablespoon of tomatoes and 1 tablespoon of cheese. Top with remaining mushroom slices. Brush the top side of each "sandwich" with olive oil.
- Preheat a large, nonstick skillet or grill pan. Place the mushroom sandwiches in the pan carefully, oil side down, and cook for 2 minutes. Brush the top half with oil, flip, and cook for 2 minutes more. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 193.1, Fat 14.3, SaturatedFat 4.5, Cholesterol 12.7, Sodium 329.5, Carbohydrate 11.1, Fiber 3, Sugar 4.6, Protein 8.4
PORTOBELLO "PANINI" WITH GORGONZOLA AND SUN-DRIED TOMATOES
Steps:
- 1 Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water, pat dry, and chop them. 2 Slice the stems off the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices. Top half of the mushrooms with 1 tablespoon of the chopped tomatoes and 1 tablespoon of the cheese. Top with the remaining mushroom slices. Brush the top side of each "sandwich" with some of the oil. 3 Preheat a large nonstick skillet or grill pan over medium-high heat until good and hot. Place the mushroom sandwiches in the hot pan carefully, oiled side down, and cook for 2 minutes, Brush the top half with the remaining oil, flip with a spatula, and cook until the mushroom softens and begins to brown and the cheese is melted, about another 2 minutes. Season with salt and pepper and serve.
HEART SHAPED PORTOBELLO PANINI
Steps:
- Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water and chop them.
- Slice the stems off of the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices. Carefully cut each slice into a heart shape with a cookie cutter.
- Top half of the heart shaped mushrooms with 1 tablespoon of tomatoes and 1 tablespoon of cheese. Top with remaining mushroom slices. Brush the top side of each "sandwich" with olive oil.
- Preheat a large, nonstick skillet or grill pan. Place the mushroom sandwiches in the pan carefully, oil side down, and cook for 2 minutes. Brush the top half with oil, flip, and cook for 2 minutes more. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 188 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 13 milligrams, Sodium 399 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 7 grams, Sugar 5 grams
PORTOBELLO PANINI
Steps:
- Slice the stems off the mushrooms so they can lay completely flat. Slice each cap in half to form 8 round slices.
- Spray a large nonstick grill pan with cooking spray and preheat over medium high heat.
- Top the bottom half of the mushrooms with tomatoes and cheese. Cap with remaining mushroom rounds. Brush the top sides of each sandwich with oil. Place mushroom sandwiches in the pan oil side down and cook for 2 minutes. Brush the top with oil, flip and cook for 2 minutes more. Season with salt and pepper and serve.
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