Portabello & Roasted Red Pepper Panini
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 437.7
- Total Fat: 25.5 g
- Cholesterol: 16.4 mg
- Sodium: 434.7 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 3.8 g
- Protein: 15.0 g
View full nutritional breakdown of Portabello & Roasted Red Pepper Panini calories by ingredient
Number of Servings: 2
Ingredients
-
3 tablespoons Olive Oil
2 tablespoons Balsamic Vinegar
2 large Portabello Mushrooms, cut into 1/4 inch slices
1 red bell pepper
2 ounces Mozzarella cheese
1 loaf ciabatta, halved and split lengthwise
1 cup spinach leaves
Dash dried basil
Directions
1. Preheat the oven to 350.
2. In a small bowl, combine 1 tablespoon of the olive oil with the vinegar.
3. Place the mushroom slices on a baking sheet and brush with the mixture.
4. Roast until tje mushrooms are fork-tender, about 20 minutes.
5. Brush the red pepper with 1 tablespoon of olive oil.
6. Roast the red pepper under the broiler, turning often, until the skin is black on all sides, about 10 minutes.
7. Put the pepper in a paper bag and close tighyl to steam it.
8. When the pepper is cool enough to handle, peel off the skin and removed the seeds and stem.
9. Slice the pepper into strips.
10. To assemble the sandwiches, spread the ciabatta halves with the remaining olive oil. Sprinkle with the dried basil.
11. Layer with the mozzarella, spinach leaves and red pepper slices. Top with the portabello slices to cover the length of the sandwiches.
12. Grill for 5 minutes in a Panini press. If using a skillet, grill over medium heat for 3 minutes on each side using another skillet to press the sandwich flat.
Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SHELBEY74.
2. In a small bowl, combine 1 tablespoon of the olive oil with the vinegar.
3. Place the mushroom slices on a baking sheet and brush with the mixture.
4. Roast until tje mushrooms are fork-tender, about 20 minutes.
5. Brush the red pepper with 1 tablespoon of olive oil.
6. Roast the red pepper under the broiler, turning often, until the skin is black on all sides, about 10 minutes.
7. Put the pepper in a paper bag and close tighyl to steam it.
8. When the pepper is cool enough to handle, peel off the skin and removed the seeds and stem.
9. Slice the pepper into strips.
10. To assemble the sandwiches, spread the ciabatta halves with the remaining olive oil. Sprinkle with the dried basil.
11. Layer with the mozzarella, spinach leaves and red pepper slices. Top with the portabello slices to cover the length of the sandwiches.
12. Grill for 5 minutes in a Panini press. If using a skillet, grill over medium heat for 3 minutes on each side using another skillet to press the sandwich flat.
Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SHELBEY74.