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?