In a medium frying pan heat oil over medium-high heat; add mushrooms and cook, stirring occasionally, for 3 minutes or until just until starting to brown. Stir in garlic and basil; cook 1 minute. Remove from heat and set aside.
In a small bowl mix cheese and tomatoes; spread evenly on bottom half of each roll. Arrange the mushrooms, and spinach leaves, evenly on top of cheese. Top with the other half of each roll and press firmly.
Place in preheated sandwich grill* (according to manufacturer’s directions) cook about 8 minutes or until lightly browned and cheese has melted. Cut sandwiches in half to serve.
Makes 4 servings
*If sandwich grill is not available heat a well seasoned ridged grill pan OR a non-stick skillet over medium heat. Place sandwiches in pan and place another heat -proof pan or skillet on top of sandwiches; weight down with canned goods and cook 3-4 minutes or until lightly browned. Turn panini over and repeat for other side. Lower heat after sandwich is browned to melt cheese.
Tip: Substitute other crusty rolls or Kaiser buns for panini rolls OR substitute 8 slices( ½”/1 cm thick) French, Italian or Sour dough bread .
Variation: Substitute ½ cup(125 mL) softened goat cheese (about 4 oz /120 g) for Cheddar and baby arugula leaves for spinach.
Sodium: 733 mg
Protein: 22.1 g
Fat: 26.9 g
Carbohydrates: 39.6 g
Dietary Fibre: 3.4 g
Recipe adapted from the Australian Mushroom Growers’ Assocation.