Marinated Portobello Panini

• 1 (6-ounce) package pre-sliced portobello mushrooms
• 2 tablespoons reduced-fat olive oil vinaigrette
• 1 (12-ounce) loaf Italian or ciabatta bread
• 1/3 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
• 1/4 cup (1 ounce) crumbled blue cheese
• 1/4 cup pitted kalamata olives, coarsely chopped
• 2 teaspoons Dijon mustard
• 1/2 teaspoon minced garlic
• 12 fresh basil leaves
• 1 medium tomato, cut into 8 slices
• Cooking spray

1. Place mushrooms in a quart-size zip-top plastic bag. Add vinaigrette; seal bag, and gently toss to coat. Let stand 15 minutes.
2. . While mushrooms marinate, cut bread loaf in half horizontally. Hollow out top and bottom halves of loaf, leaving a 1/2-inch border. Reserve torn bread for another use.
3. . Combine cheeses in a small microwave-safe bowl; microwave at HIGH 15 seconds or until soft. Add olives, mustard, and garlic; stir well. Spread mixture on bottom half of loaf; top with basil, tomato, and mushrooms. Top with remaining half of loaf. Coat both sides of sandwich with cooking spray.
4. . Heat a large nonstick skillet over medium heat; place sandwich in pan. Place a piece of foil over sandwich; top with a heavy skillet. Cook 2 minutes. Turn sandwich; replace foil and heavy skillet. Cook 1 to 2 minutes or until golden brown. Cut into 4 equal portions.

portobello mushrooms, olive oil vinaigrette, italian, light garlic, blue cheese, olives, mustard, garlic, basil, tomato, cooking spray

Taken from www.myrecipes.com/recipe/marinated-portobello-panini (may not work)