Panini without bread?

Who doesn't LOVE a Panini? All that chewy, oooey, goodness in between two slice of crunchy, toasted bread! But unless you're super-human, eating those kinds of calorie laden lunch/brunch or dinner treats, can be, well, not so figure friendly. So what's a B-Fitter to do? Well, you can split it with a pal, half the calories, no genius needed to figure that one out. It can be an occassional indulgence, or you could lose the bread all together, every once in awhile and try this incredible PORTOBELLO PANINI that's going to knock your socks right off! Unless you're wearing flip flops, then those will go flying and your swimsuit will thank you too!

Portobello Panini with Gorgonzola and Sun-Dried Tomatoes

4 sun-dried tomatoes (not oil packed)
Boiling water
4 portobello mushrooms (2 ounces each)
¼ cup crumbled Gorgonzola cheese
1 tablespoon plus 1 teaspoon olive oil
Salt and freshly ground black pepper to taste


Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water, pat dry, and chop them.
Slice the stems off the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices. Top half of the mushrooms with 1 tablespoon of the chopped tomatoes and 1 tablespoon of the cheese. Top with the remaining mushroom slices. Brush the top side of each “sandwich” with some of the oil.
Preheat a large nonstick skillet or grill pan over medium-high heat until good and hot. Place the mushroom sandwiches in the hot pan carefully, oiled side down, and cook for 2 minutes. Brush the top half with the remaining oil, flip with a spatula, and cook until the mushroom softens and begins to brown and the cheese is melted, about another 2 minutes. Season with salt and pepper and serve.


Serves 4
Serving size: 1 panini


Per serving: Calories 90; Total Fat 7g (Mono Fat 3.3g, Poly Fat 0.7g, Sat Fat 2g); Protein 3g; Carb 5g; Fiber 2g; Cholesterol 5mg; Sodium 100mg