Heart Shaped Portobello Panini
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 188 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 13 milligrams
- Sodium
- 399 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 3 grams
- Protein
- 7 grams
- Sugar
- 5 grams
- Total: 10 hr 19 min
- Prep: 15 min
- Inactive: 10 hr
- Cook: 4 min
Ingredients
4 sun-dried tomatoes
4 portobello mushroom caps, 2 ounces each
1/4 cup crumbled Gorgonzola
1 tablespoon plus 1 teaspoon olive oil
Salt
Pepper
Directions
- Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water and chop them.
- Slice the stems off of the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices. Carefully cut each slice into a heart shape with a cookie cutter.
- Top half of the heart shaped mushrooms with 1 tablespoon of tomatoes and 1 tablespoon of cheese. Top with remaining mushroom slices. Brush the top side of each "sandwich" with olive oil.
- Preheat a large, nonstick skillet or grill pan. Place the mushroom sandwiches in the pan carefully, oil side down, and cook for 2 minutes. Brush the top half with oil, flip, and cook for 2 minutes more. Season with salt and pepper, to taste, and serve.