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Grilled Garden Panini

Leftover vegetables can be used to make a delicious grilled panini sandwich for picnics, a weekend lunch or light dinner. This dish features mushrooms, which contain large amounts of selenium, riboflavin, vitamin B, potassium and vitamin D.

Makes 1 serving. Total preparation time: 7 minutes.


1. Sauté mushrooms on high heat with a little water for two minutes, then add onions until soft.

2. Heat skillet to medium heat. Spread 1 tablespoon hummus on each slice of bread and place one slice onto the skillet with hummus side up.

3. Pile mushrooms, onions, cilantro, cucumbers, and spinach on top of hummus and top with the other slice of bread. Use a saucepan or plate and press down on the sandwich.

4. Cook until bottom slice is golden, about 3 minutes. Flip sandwich over and brown the opposite side. Slice and serve.

Per serving: 337 calories, 7g total fat, 1g saturated fat, 0mg cholesterol, 309mg sodium, 500mg potassium, 55g total carbohydrate, 13g dietary fiber, 15g protein


1 cup (8 ounces) sliced mushrooms

1⁄2 cup sliced onions
2 tablespoons hummus
1⁄4 cup chopped cilantro
1 roasted red bell pepper (or use from a jar, drained)
1⁄4 cup sliced cucumbers, pickles or pepperoncini
1 handful spinach or arugula
2 slices sprouted whole grain bread