Lunch: Stuffed Portobello Panini

These open-face panini sandwiches feature marinated, grilled portobello mushrooms topped with a tomato-chickpea salad. Serve with potato salad or gourmet chips.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Stuffed Portobello Panini

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 small lemon
4 tsp. extra-virgin olive oil
1 1/2 tsp. reduced-sodium soy sauce
1 clove garlic
1 tbsp. chopped fresh thyme
1/2 tsp. Freshly ground black pepper
4 portobello mushroom caps
2 large plum tomatoes
1/2 c. canned chickpeas
1 tbsp. sherry vinegar
2 tbsp. diced red onion
2 oz. farmer's cheese
1/4 tsp. kosher salt
1/4 tsp. Freshly ground pepper
4 slice Crusty bread
1 c. baby arugula leaves

Instructions

In a small bowl, combine lemon zest and juice, 2 teaspoons of the oil, the soy sauce, garlic, 2 teaspoons of the thyme, and the pepper; brush over mushroom caps. Marinate at room temperature while preparing an outdoor grill with a medium-hot fire (or preheating a stove-top grill pan).
In a small bowl, combine tomatoes, chickpeas, vinegar, red onion, cheese, salt, pepper, remaining 2 teaspoons of the oil, and remaining thyme.
Grill bread slices 2 minutes per side, until lightly toasted. Place on 4 plates. Grill mushrooms, gill sides down, 4 minutes. Turn caps over and fill with tomato mixture. Cover grill; continue to grill 3 to 5 minutes (if making on grill pan, invert a large bowl over mushrooms), until mushrooms are just tender but still hold their shape.
Place a mushroom over each bread slice. Top with arugula leaves.

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