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Veggie®, Portobello
& Artichoke Panini
- 1 medium Portobello mushroom cap - sauteed, sliced
- 1 tsp. of extra virgin olive oil
- 1 tbsp. balsamic vinegar
- 2 slices of ripe tomato
- 2 Veggie® Slices Mozzarella flavor
- 4 fresh spinach leaves
- 1 artichoke heart, sliced thin
- 2 slices of multi-grain bread
- Sea salt & fresh cracked pepper
- Cooking spray
Pre-heat oven to 350 degrees. Rub mushrooms with olive oil and vinegar mixture and season with salt and pepper. Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes until soft. Once cooled, thinly slice the mushrooms and set aside. On one slice of the whole grain bread, add the first Veggie® Mozzarella flavor slice. Then add the sliced tomatoes, spinach leaves, sliced artichokes and portobello mushroom pieces. Top with the second Veggie® Mozzarella flavor slice and other slice of whole grain bread. Spray heated panini maker with cooking spray and place entire sandwich in the heated sandwich press. Close lid and press lightly. Cook until bread appears toasted, about 3 to 5 minutes. Remove sandwich with a spatula. Slice in half, serve warm and enjoy!
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