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Lunch today couldn’t have been simpler or tastier!  Mushroom-Spinach Panini! My husband, who normally is not a mushroom fan, raved about them, so I’m sure I’ll be making them again.  Especially because I want to take advantage of the fact that I have Daiya cheese in the fridge.   You could certainly make these without the cheese if that’s not your thing.

Here’s how I did it:

I heated up a little Earth Balance coconut spread in a pan and sautéed a cup of baby bella (portobello) mushrooms until tender.  I then added in about 2 cups of baby spinach and cooked it down.

Meanwhile I heated up my trusty cast iron grill pan and  put down 2 piece of Ezekiel low sodium bread and sprinkled with the Daiya mozarella-style shreds. I then topped them off with the mushroom-spinach mixture and put the 2nd piece of bread on top. I needed to smoosh the sandwiches down, so I used my cast iron enamel dutch oven – which I swear weighs about 15 pounds. I cooked the first side for about 4 minutes, flipped the sandwiches over and cooked for about 5 more minutes with the dutch oven on top.  Gooey, savory, delicious.

If you want a sauce or dip, simply puree a little Veganaise with some roasted red peppers, add a couple of dashes of Siracha and voila!

If you don’t have a cast iron grill pan, I highly suggest one.  Mine is made by Lodge and I think I paid under $20 for it.  It not only cooks like a champ, going from stovetop to oven, it puts those all-important grill marks on your food – and who doesn’t love that?

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