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Grilled Portabella Panini with Artichoke Tapenade

Recipe bylaerkin

2 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
2 large portabella mushrooms, washed with a damp cloth
salt and pepper to taste
1/2 c. marinated artichoke hearts
2 tbsp. sun-dried tomatoes, chopped
1/4 c. roasted red pepper
1/4 c. kalamata olives
4 thick slices of bread
1/2 c. arugula, washed and dried
olive oil mister or cooking spray

  1. Whisk together vinegar, olive oil, salt, and pepper in a large, shallow dish. Place mushrooms in dish, cover, and refrigerate for three hours, flipping mushrooms over halfway through.
  2. Spray grill with olive oil and heat to 350 degrees. Place mushrooms on grill and grill until tender, about 8 minutes (depending on the type of grill you're using). Wipe grill clean.
  3. Combine artichoke hearts, tomatoes, red pepper, and olives in food processor. Pulse until coarsely chopped. Spread artichoke mixture onto 2 slices of bread. Place grilled mushrooms onto bread (you may have to slice them in half to get them to fit) and top mushrooms with arugula. Top with remaining bread slices.
  4. Spray grill with olive oil. Place sandwiches onto grill and spray tops with additional olive oil. Grill until golden brown, about 10-12 minutes. (If you don't have a grill that cooks from both sides, you'll have to flip the sandwiches after about 10 minutes.)



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