1/2 cup reduced-fat mayonnaise
2 tablespoons purchased refrigerated pesto
4 (4-inch) portobello mushrooms, stems discarded
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices artisan Italian bread (1/2 inch)
4 (1-oz.) slices mozzarella cheese
2 purchased roasted red bell peppers, halved
Combine mayonnaise and pesto in small bowl.
Brush both sides of mushrooms with vinegar, letting it soak into each side before brushing the other side. Sprinkle with salt and pepper; lightly spray with cooking spray.
Heat large nonstick skillet over medium heat until hot. Add mushrooms, gill-side up; weight down with second skillet. Cook 6 minutes or until lightly browned, turning once (or cook in panini maker according to manufacturer’s directions).
Spread bread with pesto mayonnaise. Top 4 of the slices with cheese; arrange mushrooms over cheese. Top with bell pepper and remaining bread. Spray both sides of sandwiches with cooking spray.
Heat large nonstick skillet over high heat until hot. Add sandwiches; weight down with second skillet. Reduce heat to medium to medium-high; cook 4 to 6 minutes or until golden brown and cheese is melted, turning once (or cook in panini maker).
Mangoes and Chutney