Grilled Portabella Pumpernickle Panini

After a fun day of traveling around Lakeland running errands (Target has an additional 30% off all the clearance right now folks, head on out there!) hubs and I made it back to our town to go grocery shopping. We hit up two different grocery stores on the way to make the most of the sales and our budget! Dinner was a combination of some ingredients we already had on hand and some special ingredients we picked up while we were out (arugala, reduced fat feta cheese, pumpernickle bread).

Grilled Portabella Pumpernickle Panini with Feta, Arugala, and a Blackberry Balsamic Reduction

2 large portabella mushrooms
evoo
6 blackberries
1/4 c. balsamic vinegar (approximation)
4 small slices pumpernickle bread
1 tsp. agave nectar or honey (approximation)
2 handfuls arugala, divided
1 oz. reduced fat feta cheese, divided

1. Preheat a George Foreman grill, grill pan, or regular grill. While the grill is preheating, clean your portabellas and lightly mist them with evoo from your handy Misto! Grill the mushrooms.
2. Smash the blackberries in a small 8-inch saute pan (be careful of splatter! I just used a fork). Add the balsamic vinegar and agave and reduce the mixture over low heat.
3. When the mushrooms are done, assemble in this order for each sandwich: 1 slice of bread, 1 portabella, 1/2 oz. feta, blackberry balsamic reduction, a small handful of arugala, and the remaining piece of bread. Place both sandwiches back on the grill and press. After a few minutes here was the final result:

It was quite delicious and the perfect light meal that we both wanted. And even though things like the “blackberry balsamic reduction” sound fancy, I promise they’re not and it’s super easy. Have a great night everyone!