• Preheat the oven broiler on hi.

Garlic Aioli

• Mix the light mayonnaise and garlic powder togethe in a small bowl and set aside. If you wish you can do half mayo and half plain non fat yogurt which will lower the sodium content.

Preparing the Portobello Mushroom Caps

• Remove the stem and gills from the mushroom caps. Rinse off the mushroom caps and lay them on a paper towel to drain and dry. Blot with a paper towel if necessary.
• Take 1 tbsp of the fat free Italian dressing and brush it on both sides of the mushroom caps.
• Line a baking pan with aluminum foil. Place an elevated rack on the baking pan. Place the mushroom caps on the rack, scooped out gill side face down. Place under the broil. Check at 5 min and then every 2-3 min until they are fork tender. Remove from the oven when done and set aside.

Preparing the Spinach Stuffing

• Rinse off the baby spinach leaves if necessary and place on a paper towel to drain. Blot dry if necessary.
• Finely chop the onion, bell pepper and garlic cloves.
• Add the olive oil to a skillet and heat it up. Sauté the onion and bell pepper until they are tender. Add the minced garlic cloves to the skillet and briefly sauté for 30 sec or until it becomes aromatic.
• Add the spinach to the skillet and heat it briefly until it wilts. Most of the olive oil will be gone so add 1 tbsp of the fat free Italian dressing to the skillet to facilitate the wilting of the spinach. The Italian dressing will also add flavor to the spinach.
• As soon as the spinach is wilted, transfer it to a bowl. Add a few shakes of black pepper and 1 tbsp of grated Romano cheese. Toss the spinach to incorporate the black pepper and Romano. Taste the mixture and add salt to taste. I find that the Romano is sufficient to add a salty taste to the mixture but you may like it more salty.

Assemble & Grill the Paninis

• Preheat the indoor grill or panini press. I usually heat my plates to 400℉.
• Spread both sides of the Kaiser roll with garlic aioli. I normally divide a tbsp between the top and bottom of the roll.
• Place a broiled portobello cap on the bottom half of the roll. Stuff the cap with ½ of the spinach mixture.
• Place tomato slices on top of the stuffed mushroom cap. Then spread 2 tbsp of the fat free shredded mozzarella over the tomato slices. If you can spare the points, reduced fat or ultra thin provolone is great on this sandwich.
• Place the top half of the Kaiser roll on the sandwich. Place the sandwich on the grill or panini press. Lower the top plate and grill until the roll or bread is toasted and the mozzarella is melted and gooey.
• Cut the panini in half and serve.