Avocado Veggie Panini
Avocado Veggie Panini

Photo Credit

Lindsay Ostrom
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This Recipe

  • Serves: 4
  • Start to Finish: 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 416
  • 419mg Sodium
  • 54g Carbs
  • 15g Fiber
  • 19g Fat
  • 3.5g Saturated Fat
  • 15g Protein
  • 149mg Calcium
416419mg54g15g19g15g3.5g

Ingredients:

  • 2 teaspoons butter or olive oil
  • 1 minced shallot
  • 8 ounces (1 cup) sliced baby portobello mushrooms
  • 1 cup cherry or grape tomatoes, halved
  • 2 cups chopped kale, stems removed
  • 1/4 teaspoon salt
  • 2 medium avocados
  • 8 pieces thick wheat bread
  • 4 slices provolone or mozzarella cheese (optional)
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Directions:

Directions

1. Heat butter or oil in a large skillet over medium-high heat. Add shallots and sauté until translucent, about 2 minutes. Add mushrooms and sauté until lightly browned, about 5 minutes. Add tomatoes and kale, and sauté until wilted and warmed through, about 2 minutes. Remove from heat and season with salt.
2. Mash avocado flesh in a bowl with a fork. Spread some avocado on each bread slice. Top 4 slices with vegetables and cheese. Place remaining bread on top.
3. Place sandwiches in a preheated panini press or frying pan over medium high-heat. Cook about 3 minutes until bread is browned on the outside.

Recipe provided by Lindsay Ostrom of PinchOfYum.com

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