Sunday evening I made great portabello/red pepper paninis. Easy and really good. Got Swedish Hill ciabatta at Wheatsville and it was perfect though focaccia would work just as well.
Portabello paninis for deux
2 portabello mushrooms
1/2 red bell pepper, cut into strips
1/2 onion, cut into rings
1/3 c. Tofutti I Can't Believe It's Not Cream Cheese
1 T. chopped chives
1 T. chopped basil
Olive oil and balsamic vinegar
Gently scrape the underside of the portabello with a spoon to get rid of the "gills" which can be bitter. Brush onion, pepper strips and mushrooms with olive oil; also brush mushrooms with vinegar. Roast or grill the onions, pepper strips and mushrooms. Our grill was out of propane so I had to roast in oven. Doesn't take too long--just want them to be a bit browned. Flip once while they are cooking. While the peppers and mushrooms are cooking, mix Tofutti "cream cheese" with herbs and cut bread into desired size (I cut just a bit wider than the mushroom). Spread "cream cheese" mixture onto bread slices. Make sandwich with the vegetables and grill in panini maker or just in skillet as I did with a little olive oil. I pressed sandwiches lightly with cast iron skillet for the panini effect.
You could use real cream cheese for non-vegan version.
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