ROASTED PORTABELLO AND KALE PANINI
Yield Portion Size
1 |
Portobello mushroom cap, 1/2-inch strips
|
2 tsp |
Olive oil, divided
|
1/2 tsp |
Salt, divided
|
1/4 tsp |
Black pepper, freshly ground
|
1/2 cup |
Kale, washed, julienne sliced
|
1 tsp |
Fresh lemon juice
|
2 tbsp | |
2 |
Italian bread slices
|
4 |
Provolone cheese thin slices
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 720 mg | 72% |
Carbohydrate | 37 g | 12% |
Cholesterol | 59 mg | 20% |
Total Fat | 34 g | 53% |
Iron | 4 mg | 19% |
Potassium | 452 mg | 0% |
Calories | 597 kcal | 30% |
Sodium | 2565 mg | 107% |
Protein | 29 g | 57% |
Polyunsaturated Fat | 3 g | 13% |
Saturated Fat | 16 g | 82% |
Sugars | 3 g | 0% |
Dietary Fiber | 4 g | 14% |
Vitamin C | 18 mg | 30% |
Vitamin A | 5315 iu | 106% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 375°F and panini press to 350°F.
-
Step 2
Toss mushroom strips with 1 teaspoon olive oil, 1/4 teaspoon salt and pepper in a small bowl. Place mushroom mixture on sheet tray; bake for 5 to 8 minutes or until mushrooms are browned.
-
Step 3
Combine kale, lemon juice, remaining olive oil and salt in a small bowl.
-
Step 4
Spread spicy brown mustard on one side of each bread slice.
-
Step 5
Layer bottom slice of bread with 2 provolone slices, roasted mushroom mixture, kale and remaining provolone; top with remaining slice of bread, mustard side down.
-
Step 6
Place sandwich in hot panini press; cook for 5 minutes or until cheese is melted and bread is golden brown.
-
Step 7
Cut in half.
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