Prep: 15 minutes
Bake: 10 minutes • Serves: 4
2 medium portobello mushroom caps, cut into 1/4-inch-thick slices
8 slices 100% whole grain whole wheat bread
Nonstick cooking spray
8 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
1/2teaspoon kosher salt
1/4teaspoon 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 and top each with 1 more slice of cheese. 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:
302 Calories, 10g Fat (5g Saturated), 20mg Cholesterol,
727mg Sodium, 39g Carbohydrates, 8g Fiber, 18g Protein