ROASTED PORTABELLO AND KALE PANINI
ROASTED PORTABELLO AND KALE PANINI

ROASTED PORTABELLO AND KALE PANINI

Yield
1 portion
Portion Size
1 sandwich
Ingredients: Measure:
Portobello mushroom cap, 1/2-inch strips
1
Olive oil, divided
2 tsp
Salt, divided
1/2 tsp
Black pepper, freshly ground
1/4 tsp
Kale, washed, julienne sliced
1/2 cup
Fresh lemon juice
1 tsp
2 tbsp
Italian bread slices
2
Provolone cheese thin slices
4

Directions

  1. Preheat oven to 375°F and panini press to 350°F.

  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.

  3. Combine kale, lemon juice, remaining olive oil and salt in a small bowl.

  4. Spread spicy brown mustard on one side of each bread slice.

  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.

  6. Place sandwich in hot panini press; cook for 5 minutes or until cheese is melted and bread is golden brown.

  7. Cut in half.

View Nutrition Information