Portobello Flatbread Panini

I'm initiating "Meatless Monday" at our house. I know it's Memorial Day, and we should be eating lots of meat and other things. But, in all honesty, I don't know how being thankful for those who've died serving and protecting our country equates to having a grill fest. I'm pretty sure that is not what this holiday is about. So, I made some super delicious portobello flatbread panini. (Which, I guess, did technically involve a "grill"...but it's still not your typical Memorial Day cheeseburger or hotdog.) The mother and I thought they were great. The brother went out with a friend tonight...I asked him if he was going out because he found out about Meatless Monday. He said, "Are you kidding me right now? What is with all the obscenity in this house?" Lucky for me though, since I now have, what would've been his dinner, for my lunch tomorrow. 


Portobello Flatbread Panini

Ingredients (for two):
2 large portobello mushrooms
1 sweet bell pepper (red, orange or yellow)
1/4 medium-large white onion
1 oz goat cheese
2 Lavash whole grain flatbreads 
Seasoning to taste--sea salt, black pepper, paprika, garlic powder, and basic
EVOO and balsamic for drizzling    

Directions:

• Heat up your George Foreman grill.
• Slice onion and bell pepper and place on grill, drizzling with EVOO and sprinkling with seasons. Grill for about 10 minutes, making sure they don't get too soft and lose their crunch. Set aside.
• Place the whole mushrooms on the grill, drizzling with EVOO and sprinkling with seasons. About 5-7 minutes in, drizzle the balsamic over the mushrooms and continue to grill until done. 
• Meanwhile, get out your flatbread and crumble up the goat cheese onto one side. 
• Once the mushrooms are done, slice them and place them on the flatbread along with the pepper/onion mix. 
• Fold the flatbread in half and place on the grill for about 3-5 minutes.

Enjoy!

(Note: you could do the peppers, onions and mushrooms on the grill at the same time, if you have one that's big enough...)