Tuesday, April 24, 2012

Portobello, Basil, Tomato Panini

I posted this recipe a few weeks back and for some unknown reason it deleted off my blog! My apologies to those who are reading this for a second time but now you have the recipe if you tried looking for it and it was not there.

I decided to be resourceful and buy the large package of portobello mushrooms. I figured I could make two completely different meals using these mushrooms with one being a sandwich and the other stuffed portobello mushrooms with quinoa. This was the more simpler recipe of the two I chose to make. I hope you like your PBT as much as I did!
Adapted from Eating Well
2 tablespoons low-fat mayonnaise
2 tablespoons fat-freet sour cream
1 teaspoon lemon juice
1 Tbsp extra virgin olive oil
2 portobello mushrooms, stems removed, sliced 1/2 inch thick
2 Tbsp balsamic vinegar
2 ciabatta rolls
Fresh mozzarella cheese
2 tomatoes, sliced
Basil leaves
Preheat oven to 450 degrees.
Place your mushrooms on a foil-lined baking sheet and drizzle each mushroom with 1 Tbsp of balsamic vinegar. Cook in the oven for 15 minutes. Remove from the oven and let cool for 5 minutes before slicing. 
Preheat your panini maker. 
*Mix mayonnaise, sour cream, and lemon juice together. Set aside.
Wash and slice your tomatoes, basil, and mozzarella.
Spread the mayonnaise mixture on one half of the ciabbata bread. Top with the balsalmic mushroom slices, basil, tomatoes and mozzarella cheese.
Top with the other half of the ciabbata bread and grill to your liking!
Seriously, this was like taking a bite of heaven.
*The mayonnaise spread is optional but I really enjoyed it.

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