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