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Photo of Spinach, Tomato, and Mozzarella Mushroom “Paninis” by Millie Peartree by WW

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”

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.

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