Grilled Portobello Panini

• 2 large portobello mushrooms, stems removed, gills scraped out, sliced horizontally into 2 thin pieces
• 1 small red pepper, seeds and ribs removed, quartered
• Olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup baby arugula
• Herbed Cream Cheese Spread, recipe follows
• 1 loaf ciabatta
• 4 ounces low-fat cream cheese, at room temperature
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh chives
• 1 clove garlic, peeled and smashed
• Kosher salt and freshly ground black pepper

1. Heat a grill pan to medium-high heat.
2. Add the mushrooms and red peppers to a sheet tray, drizzle with olive oil and sprinkle with salt and pepper.
3. Toss to coat.
4. Grill the portobellos for 3 minutes per side, 6 minutes total.
5. Grill the red peppers for 5 minutes per side, 10 minutes total.
6. Remove from the grill and set aside until cool enough to handle.
7. Cut two 4-inch pieces of bread, then slice in half lengthwise.
8. Spread the Herbed Cream Cheese Spread on each piece of bread.
9. Pile on the grilled portobellos, red peppers and arugula on 2 slices of the bread and close the sandwiches.
10. Place the sandwiches on top of the hot grill pan and place a cast-iron skillet on top to press.
11. Cook for 3 to 4 minutes, and then flip and cook 3 to 4 more minutes on the remaining side.
12. Slice on a diagonal and serve.
13. Add the cream cheese, basil, chives and garlic to a bowl of a food processor and pulse until smooth and combined.
14. Season with salt and pepper.
15. Yield: 1/2 cup.

portobello mushrooms, red pepper, olive oil, kosher salt, baby arugula, cream cheese, ciabatta, lowfat cream cheese, fresh basil, fresh chives, clove garlic, kosher salt

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/grilled-portobello-panini-recipe.html (may not work)