ROASTED PORTABELLO AND KALE PANINI
- 1 portion
- Portion Size
- 1 sandwich
Portobello mushroom cap, 1/2-inch strips
Olive oil, divided
Black pepper, freshly ground
Kale, washed, julienne sliced
Fresh lemon juice
Italian bread slices
Provolone cheese thin slices
Preheat oven to 375°F and panini press to 350°F.
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.
Combine kale, lemon juice, remaining olive oil and salt in a small bowl.
Spread spicy brown mustard on one side of each bread slice.
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.
Place sandwich in hot panini press; cook for 5 minutes or until cheese is melted and bread is golden brown.
Cut in half.
|Amount per serving||% Daily Value|
|Total Fat||34 g||53%|
|Polyunsaturated Fat||3 g||13%|
|Saturated Fat||16 g||82%|
|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