Mushroom & Mozzarella Panini


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 tablespoon olive oil, divided
8 oz. fresh white mushrooms, sliced (about 3 cups)
2 crusty rolls (each about 6" long)
3 tablespoons prepared or homemade pesto sauce
1 cup fresh spinach, arugula or lettuce leaves
4 oz. mozzarella cheese, thinly sliced
1 large roasted red pepper, cut in strips (about 1/2 cup packed)


Directions

In a medium skillet, heat half the olive oil over medium-high heat. Add mushrooms; cook and stir until mushroom liquid has evaporated, about 5 minutes. Transfer mushrooms to a bowl to cool slightly; wipe out skillet. Cut rolls horizontally in halves. Spread pesto over cut surfaces. On bottom bread halves, layer spinach, mozzarella, pepper and mushrooms, dividing equally; cover with bread tops. In same skillet, heat remaining oil over medium heat. Place sandwiches in skillet; weight them with a heavy saucepan or skillet. Cook until browned, about 1 minute on each side. Cut sandwiches in halves.


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