Balsamic Spinach and Portobello Panini
- Number of Servings: 1
Ingredients
1 tsp extra virgin olive oil1 oz fresh baby spinach, rinsed1 portobella mushroom cap, sliced into about 3-4 pieces2 Tbsp. chopped roasted red peppers2 oz. shredded part skim mozzarella cheeseBalsamic Vinegar for drizzling (optional)
*Please note - nutritional info. is only for the filler since I always change it up with what bread I use. Sometimes I like to use a focaccia, other time I use a baguette and sometimes I just use a sandwich thin*
1. Heat olive oil over medium-high heat and sautee sliced portabella caps until tender and slightly opaque. Add spinach and let cook until wilted.
2. Assemble spinach on bottom of bread (toasting is optional) and top with portabella mushroom and 2 Tbsp. chopped roasted red peppers. Sprinkle with mozzarella cheese, and drizzle with balsamic (optional). Cover with top slice of bread and heat for 4-5 minutes or until cheese melts on a hot panini press or George Foreman grill.
Number of Servings: 1
Recipe submitted by SparkPeople user CCULLIGAN.
1. Heat olive oil over medium-high heat and sautee sliced portabella caps until tender and slightly opaque. Add spinach and let cook until wilted.
2. Assemble spinach on bottom of bread (toasting is optional) and top with portabella mushroom and 2 Tbsp. chopped roasted red peppers. Sprinkle with mozzarella cheese, and drizzle with balsamic (optional). Cover with top slice of bread and heat for 4-5 minutes or until cheese melts on a hot panini press or George Foreman grill.
Number of Servings: 1
Recipe submitted by SparkPeople user CCULLIGAN.
Nutritional Info Amount Per Serving
- Calories: 183.1
- Total Fat: 10.0 g
- Cholesterol: 15.0 mg
- Sodium: 256.4 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 3.5 g
- Protein: 12.4 g
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