Portobello with Artichokes and Roasted Red Pepper, Panini

     This is really an Italian sandwich, so delicious with the portabella, artichokes, roasted red peppers and provolone cheese. My, my it certainly is tasty.

Yield: 2 servings

Friday April 29, 2005

• 2 large (about 3 ounces each) Portobello mushrooms, cleaned and stems removed
• 1 jar (6 ounces) marinated artichoke hearts
• 1 tbl E.V. olive oil
• 1 tablespoons butter
• 1 medium onion, quartered and sliced
• 1 roasted red pepper, cut in half, lengthwise
• ½ teaspoon Italian seasoning, divided
• ¼ teaspoon coarse salt
• pinch freshly ground black pepper
• 4 slices provolone cheese
• 4 slices rye or Italian bread, lightly toasted on 1 side

1.  Place mushrooms in a sealable plastic bag. Drain the artichoke liquid into the bag and

     reserve the artichokes. Seal the bag, toss and set aside to marinate for 30 minutes.

2.  Heat butter, oil and ¼ teaspoon Italian seasoning in nonstick skillet over medium high heat. Add onions, reduce heat to medium and sauté and occasionally stir for 15-16 minutes. Stir in artichoke and move to one side of pan; place peppers in pan and sauté for 5 minutes.

3.  Place mushrooms on a foil lined bake sheet, stem side up, and place under broiler;

     broil for 4 minutes, turn right side up and broil for 4 minutes, turn stem side up and

     sprinkle with ¼ teaspoon Italian seasoning, salt and pepper.

4.  Assemble panini as follows: 1 slice bread, toasted side up, 1 slice cheese, mushroom, ½ the peppers, ½ the onion mixture, 1 slice cheese and 1 slice bread, toasted side down. Repeat for second panini.

5.  Place panini in the George Foreman grill and cook at 425° until bread is lightly toasted and cheese is melted about 4-5 minutes.