Ann's Panini with Hummus, Mushrooms, and Spinach

I am not a huge mushroom fan, in that I don't enjoy them by themselves, but I am okay with them as part of a recipe.  This is a delicious sandwich and quick, simple lunch idea. 

Ann's Panini with Hummus, Mushrooms, and Spinach
(from The Engine 2 Diet book, serves 2)
8 oz. mushrooms, sliced
Tamari or Bragg Liquid Aminos (found at Whole Foods) to taste
4 slices Ezekiel bread
Hummus
4 green onions, chopped
1/2 c. chopped cilantro
3 handfuls baby spinach

Saute mushrooms in a splash of water or veggie broth, on medium heat in a nonstick skillet for about 5 minutes or until soft.  Season lightly with tamari or Bragg's.  Spread all 4 bread slices thickly with hummus.  Sprinkle two pieces of the bread with green onions and cilantro and reserve the other two pieces as sandwich tops.  Using a slotted spoon to allow any liquid to drain away from the mushrooms, place them on top of the green onions.  Put a handful of spinach on top of the mushrooms.  Top the two sandwiches with the reserved pieces of bread, and press to seal.

Carefully place the sandwiches in a nonstick skillet.  Place a heavy casserole dish on top of the sandwiches to flatten them.  Cook the weighted sandwiches on one side over medium heat for about 5 minutes, taking care not to let them burn.  Flip sandwiches and cook the other side in the same way.  When done, paninis will be quite thin and browned on both sides.  Serves 2.