Marinated Portobello Panini

Marinated Portobello Panini
Photo by Oxmoor House

Ingredients

  • 2 tablespoons reduced-fat olive oil vinaigrette
  • 1/3 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
  • 2 tablespoons reduced-fat olive oil vinaigrette
  • 1 (12-ounce) loaf Italian or ciabatta bread
  • 1 (6-ounce) package pre-sliced portobello mushrooms
  • 1/3 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
  • Cooking spray
  • + 15 more ingredients
    • 1 medium tomato, cut into 8 slices
    • 12 fresh basil leaves
    • ½ teaspoon minced garlic
    • 1 (12-ounce) loaf Italian or ciabatta bread
    • 2 teaspoons Dijon mustard
    • 1 (6-ounce) package pre-sliced portobello mushrooms
    • ¼ cup pitted kalamata olives, coarsely chopped
    • ¼ cup (1 ounce) crumbled blue cheese
    • Cooking spray
    • 1 medium tomato, cut into 8 slices
    • 12 fresh basil leaves
    • ½ teaspoon minced garlic
    • 2 teaspoons Dijon mustard
    • ¼ cup pitted kalamata olives, coarsely chopped
    • ¼ cup (1 ounce) crumbled blue cheese

Place mushrooms in a quart-size zip-top plastic bag. Add vinaigrette; seal bag, and gently toss to coat. Let stand 15 minutes. . 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. ...

View full recipe at My Recipes

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