Spinach, Tomato, and Mozzarella Mushroom “Paninis” by Millie Peartree
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Seasoned mushroom caps cleverly take the place of bread in these (almost) all vegetable sandwiches. We used 8 medium portobello mushrooms but if you’ve got great knife skills, you can use 4 large mushroom caps and slice each one in half horizontally instead (so you get 2 round slices from each mushroom cap). Drizzle the filling with optional balsamic glaze for a pop of flavor.
Ingredients
Sun-dried tomatoes (without oil)
4 piece(s)
Uncooked portabella mushroom
8 item(s), medium-size
Kosher salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), or to taste
Reduced-fat pesto sauce
4 Tbsp
Baby spinach
¼ cup(s)
Shredded part skim mozzarella cheese
¼ cup(s)
Cooking spray
4 spray(s)
Instructions
1
Place sun-dried tomatoes in a shallow bowl; cover with boiling water and let sit for 10 minutes. Drain tomatoes; pat dry and roughly chop.
2
Meanwhile, slice stems off mushrooms so they can lay completely flat; season mushrooms with salt and pepper. Spoon 1 tbsp pesto onto each of 4 mushroom rounds. Divide tomatoes, spinach, and cheese evenly over top; cover each with a remaining mushroom round. Coat tops of mushroom “paninis” with cooking spray.
3
Preheat a large nonstick skillet or grill pan over medium-high heat. Carefully place “paninis” in pan, sprayed side-down and cook for 2 to 3 minutes until bottoms are browned. Off heat, coat top halves of mushrooms with cooking spray, flip with a spatula, and cook until mushrooms soften and bottoms are browned, and cheese melts, about 2 to 3 minutes more. (If cheese isn’t melted but otherwise done, cover the pan, and let stand until cheese melts.)
4
Serving size: 1 “panini”
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