Mindful Sodexo 
Garlic-braised Swiss chard, smoky portobellos, roasted red peppers, mozzarella and fresh herbs on a pressed flatbread.
Nutrition Facts:
Calories: 230, Carbs: 31g, Protein: 10g, Fat: 9g, Sat. Fat: 2g, Cholesterol: 5mg, Sodium: 410mg, Fiber: 5g
Prep Time: 10 to 15 minutes Cook time: 15 to 30 minutes Yield: 4 servings; 1 panini per serving
Roasted Portobello & Chard Panini
Smoky Portobello Slices
- 2 tablespoons extra virgin olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 large or 2 small portobello mushroom caps (about 9 ounces after scraping off gills), thinly sliced
Balsamic Swiss Chard
- 1 teaspoon extra virgin olive oil
- 2 tablespoons finely chopped shallots or red onion
- 1 tablespoon finely chopped garlic
- 1 cup stemmed and chopped Swiss chard
- 1/16 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons balsamic vinegar
Roasted Red Peppers
- ½ small red pepper, washed and patted dry (about 3 ounces)
Roasted Portobello & Chard Panini
- 4 (6-inch) whole grain flatbreads
- ½ cup part-skim mozzarella cheese
- 1 1/3 cups smoky portobello slices
- ¾ cup balsamic Swiss chard
- ¼ cup thinly sliced roasted red peppers
- 2 teaspoons chopped thyme
- 2 teaspoons chopped rosemary
To Prepare Smoky Portobello Slices:
- 1. Preheat the oven to 450 degrees.
- 2. In a medium bowl, whisk together oil, smoked paprika, and pepper. Add sliced mushrooms and toss until evenly coated.
- 3. Place the mushrooms on a single layer on a baking sheet, being sure not to overcrowd the pan.
- 4. Roast the mushrooms at 450 degrees for 5 to 7 minutes until lightly golden brown. Remove from the oven and cool quickly.
To Prepare Balsamic Swiss Chard:
- 1. Heat the oil in a skillet over medium-low heat. Add the shallots and garlic and cook slowly over 7 to 12 minutes until soft and golden brown.
- 2. Add the Swiss chard, salt, pepper, and balsamic vinegar; cook for 5 to 6 minutes or until the greens are wilted and vinegar reduces.
To Prepare Roasted Red Peppers:
- 1. Preheat the oven to 425 degrees or heat the broiler to high.
- 2. Spray a small baking sheet with vegetable oil spray (not listed) and place the pepper on the baking sheet. Roast or broil for 5 to 7 minutes or until softened and just beginning to brown. Cool quickly and slice into thin strips.
To Prepare Roasted Portobello & Chard Panini:
- 1. Heat a panini grill or skillet to medium-high heat and coat with vegetable oil spray.
- 2. Cut the flatbreads in half corner to corner.
- 3. Top each flatbread half with:
- 2 tablespoons mozzarella cheese
- 1/3 cup smoky portobello slices (about ¼ of a large portobello mushroom)
- 3 tablespoons balsamic Swiss chard
- 1/2 ounce roasted red peppers
- 1/2 teaspoon each chopped thyme and rosemary - 4. Close the sandwich with the top piece of flatbread. Place it on the grill or skillet and press for 2 to 3 minutes until the cheese is melted and the bread is toasted. Enjoy immediately!
