Sunday, December 14, 2008

Mushroom Panini

We made tasty Mushroom Panini sandwiches tonight.  We used sliced Portobello mushrooms and rather than provolone or swiss cheese, we used a Mexican Queso melting cheese for something a little different.  I found a crusty sourdough bread & spread melted butter with a little salt & pepper on the outside of the bread.

I made an olive tapenade (see below), layered the cheese & roasted portobello mushrooms (see below), and made our panini's.  Yum!  The cheese & olives together with the mushrooms were nice & salty, and roasted portobello's have such a nice meaty flavor.

Roasted Portobello's:


  • 2 large portobello mushrooms (or a package of sliced portobello's)
  • Olive oil
  • Salt & pepper to taste
Preheat oven to 375 degrees.  
Brush portobello mushrooms with a brush or paper towel removing any dirt.
Drizzle or brush olive oil over both sides of the mushrooms.
Sprinkle salt & pepper on both sides.
Roast for 7-10 minutes (flipping once) until al dente (sides will begin to curl).

Olive Tapenade (you can add or subtract any of your favorite ingredients):

Prep Time: 10 minutes


  • 20 pitted Kalamata olives, coarsely chopped (you can always use black, green or a mixed variety)
  • 1 Tbsp rinsed, drained, and chopped capers
  • 1 tsp fresh lemon juice
  • 2 tsp olive oil
  • 1/2 tsp anchovy paste (optional)
  • 1 tsp dijon mustard
  • 1 garlic clove, minced
  • 1 tsp rice wine vinegar
  • Fresh cracked black pepper


Combine all ingredients- chop or throw into a food processor to combine. Mix well. Refrigerate and use within two weeks. Use as a spread for sandwiches, paninis, muffaletta or as a condiment.  

Yield: about 1 cup

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