Crave It, Make It, Enjoy it! This cookbook tagline demonstrates my opinion of the panini shown above. There’s not even any bread! My panini only had vegetables, but you could add a protein or vary the vegetables too. When it comes to cleaning mushrooms, don’t run them under water. Take a damp paper towel and carefully brush the dirt off. Mushrooms release liquid as they cook, so make sure your ingredients are not too moist when you add them. Enjoy!
- 4 portobello mushroooms (2 ounces each)
- 2 roasted red peppers drained and sliced (or other vegetables)
- 1/4 cup grated fontina cheese (or any type of cheese that melts well)
- 1 avocado, pit removed and flesh scooped out
- 2 tablespoons olive oil
- Salt and freshly ground pepper to taste
Slice stems off the mushrooms so they can lay flat. Slice each cap in half so you have 8 round mushroom slices. Brush each mushroom with olive oil. Top half of the mushrooms with the red pepper slices and the cheese. Add the avocado and any other ingredients you choose. Top with the remaining mushrooms slices.
Pre-heat a large non-stick pan or grill pan over medium-high heat until it’s very hot. Place the mushroom sandwiches in the hot pan carefully, and cook for 2 minutes. Flip gently with a spatula, and cook until the mushroom softens and begins to brown and the cheese is melted, about another 2 minutes. Season with salt and pepper and serve warm. Serves 4
Source: Ellie Krieger