Grilled Portabella Panini With Artichoke Tapenade

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Oh My Veggies


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2 tbsp. balsamic vinegar

2 tbsp. extra virgin olive oil

2 large portabella mushrooms, washed with a damp cloth

salt and pepper to taste

1/2 c. marinated artichoke hearts

2 tbsp. sun-dried tomatoes, chopped

1/4 c. roasted red pepper

1/4 c. kalamata olives

4 thick slices of bread

1/2 c. arugula, washed and dried

olive oil mister or cooking spray

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