Fresh Vegetable Panini

Prep: 15 minutes
Bake: 10 minutes • Serves: 4

1/2 teaspoon extra virgin olive oil
2 medium portobello mushroom caps, cut into 1/4-inch-thick slices
8 slices 100% whole grain whole wheat bread
Nonstick cooking spray
4 slices reduced fat provolone cheese
1 small red onion, thinly sliced (1 cup)
1 cup baby spinach, stems removed
1 jar (12 ounces) roasted red peppers, drained and sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. In large nonstick skillet, heat oil over medium heat. Add mushrooms and cook 6 to 7 minutes or until tender, stirring occasionally.

2. Spray 1 side of 4 slices of bread with nonstick cooking spray. Place bread slices, sprayed side down, on work surface. Layer each slice of bread with 1 slice cheese, mushrooms, onion, spinach and red pepper. Sprinkle with salt and black pepper. Spray 1 side of remaining 4 bread slices with cooking spray, then place, sprayed side up, over fillings.

3. Preheat grill pan over medium heat. Cook sandwiches 3 to 4 minutes per side or until bread is golden brown and cheese melts, pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

Approximate nutritional values per serving: 252 Calories, 7g Fat (25% of total calories), 3g Saturated Fat (11% of total calories), 10mg Cholesterol, 517mg Sodium, 39g Carbohydrates, 8g Fiber, 13g Protein

Dietary Exchanges: 3 Carbohydrates; 2 Protein; 1 Fat