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Slice the stems off of the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices. Carefully cut each slice into a heart shape with a cookie cutter.
Top half of the heart shaped mushrooms with 1 tablespoon of tomatoes and 1 tablespoon of cheese. Top with remaining mushroom slices. Brush the top side of each "sandwich" with olive oil.
Preheat a large, nonstick skillet or grill pan. Place the mushroom sandwiches in the pan carefully, oil side down, and cook for 2 minutes. Brush the top half with oil, flip, and cook for 2 minutes more. Season with salt and pepper, to taste, and serve.
Per Serving: Calories: 188; Total Fat: 14 grams; Saturated Fat: 4 grams; Protein: 7 grams; Total carbohydrates: 10 grams; Sugar: 5 grams; Fiber: 3 grams; Cholesterol: 13 milligrams; Sodium: 399 milligrams
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Tiziano
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By Sapammy
on February 14, 2012
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This was to DIE FOR!!! I absolutely LOVED LOVED LOVED this panini--delish--a bit more saltiness than I'd like to have (not good for those with elevated blood pressures and need sodium control so I eliminated the "extra" salt and just let the natural flavor of the gorgonzola and tomatoes take over...a MUST TRY!
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