Sandwich

Balsamic Spinach and Portobello Panini is for Sandwich.

Balsamic Spinach and Portobello Panini takes several minutes to prepare.

Balsamic Spinach and Portobello Panini takes several minutes to cook.

Balsamic Spinach and Portobello Panini makes 1 servings.

The ingredients for Balsamic Spinach and Portobello Panini are:

1 tsp extra virgin olive oil
1 oz fresh baby spinach, rinsed
1 portobella mushroom cap, sliced into about 3-4 pieces
2 Tbsp. chopped roasted red peppers
2 oz. shredded part skim mozzarella cheese
Balsamic Vinegar for drizzling (optional)

Here is how you make Balsamic Spinach and Portobello Panini:

*Please note - nutritional info. is only for the filler since I always change it up with what bread I use. Sometimes I like to use a focaccia, other time I use a baguette and sometimes I just use a sandwich thin*1. Heat olive oil over medium-high heat and sautee sliced portabella caps until tender and slightly opaque. Add spinach and let cook until wilted. 2. Assemble spinach on bottom of bread (toasting is optional) and top with portabella mushroom and 2 Tbsp. chopped roasted red peppers. Sprinkle with mozzarella cheese, and drizzle with balsamic (optional). Cover with top slice of bread and heat for 4-5 minutes or until cheese melts on a hot panini press or George Foreman grill.Number of Servings: 1Recipe submitted by SparkPeople user CCULLIGAN.

The nutritional information for Balsamic Spinach and Portobello Panini is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 183.1

• Total Fat: 10.0 g
• Cholesterol: 15.0 mg
• Sodium: 256.4 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 3.5 g
• Protein: 12.4 g

The dietary needs meet for Balsamic Spinach and Portobello Panini is Vegetarian