Portobello Mushroom Panini with Sweet Red Pepper and White Bean Spread

Portobello Mushroom Panini with Sweet Red Pepper and White Bean Spread

(Makes 2 sandwiches)

Adapted from www.motherearthliving.com

Ingredients:

2 portobello mushrooms with stems and gills removed

2 teaspoons olive oil

2 teaspoons balsamic vinegar

salt and pepper

4 slices whole wheat bread, slightly toasted

1/2 cup sliced red onion

1/2 cup Sweet Red Pepper and White Bean Spread (recipe follows)

1 handful of spinach

Preheat the oven to 350 degrees. 

Mix the olive oil and balsamic vinegar together and brush over the portobello mushrooms. Then sprinkle some salt and pepper over the mushrooms. Toss the red onion in the remaining oil and vinegar mixture. 

Place the mushrooms and onions on a small baking dish with edges that can catch the juice. Roast in the oven for 15 minutes.

Let the mushrooms cool slightly, then slice thinly on a diagonal. Save any juice that is in the pan from the mushrooms.

Assemble each sandwiches by first spreading 1/4 cup of bean spread on one piece of bread and pouring some of the mushroom and onion juice on the other piece of bread. Next top with sliced mushrooms, onions and spinach. Place in a panini maker until desired toasty-ness:)

For the Bean Spread:

1 can cannellini beans, drained and rinsed

1 teaspoon dried basil

2 table spoons sweet red pepper

1/4 or less of water

1 clove garlic

salt and pepper

In a food processor, puree all the ingredients until smooth. Add salt and pepper to taste. For a thicker spread, use less than 1/4 cup of water.