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.
- 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