Portobello Mushroom Panini with Pesto Mayonnaise

By know1der

Ingredients

• 1/2 cup reduced-fat mayonnaise
• 2 tablespoons purchased refrigerated pesto
• 4 (4-inch) portobello mushrooms, stems discarded
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 slices artisan Italian bread (1/2 inch)
• 4 (1-oz.) slices mozzarella cheese
• 2 purchased roasted red bell peppers, halved

Details

Adapted from cooking.scout.com

Preparation

Step 1

Combine mayonnaise and pesto in small bowl.
Brush both sides of mushrooms with vinegar, letting it soak into each side before brushing the other side. Sprinkle with salt and pepper; lightly spray with cooking spray.
Heat large nonstick skillet over medium heat until hot. Add mushrooms, gill-side up; weight down with second skillet. Cook 6 minutes or until lightly browned, turning once (or cook in panini maker according to manufacturer’s directions).
Spread bread with pesto mayonnaise. Top 4 of the slices with cheese; arrange mushrooms over cheese. Top with bell pepper and remaining bread. Spray both sides of sandwiches with cooking spray.
Heat large nonstick skillet over high heat until hot. Add sandwiches; weight down with second skillet. Reduce heat to medium to medium-high; cook 4 to 6 minutes or until golden brown and cheese is melted, turning once (or cook in panini maker).