Thursday, December 30, 2010

Portobello Panini

Meaty Portobello mushrooms are the "bread" of this grilled sandwich. This is more of a knife and fork sandwich but it's packed with flavor and oozing with tasty Gorgonzola cheese. Enjoy!
Sandwiches made and on the Panini Press
just about ready to come off the grill

Piquillo Peppers

Recipe: (serves 4)
6 piquillo peppers sliced in half, blotted dry with a paper towel
8 portobello mushroom caps (~2 ounces each)
1/4 cup Gorgonzola Cheese
1/2 cup fresh spinach leaves
1 tablespoon olive oil
salt and pepper

1. Clean mushrooms with damp paper towel and remove stems so they lay completely flat. Top four of the mushrooms with 1 1/2 slices of piquillo pepper (that have been blotted dry with a paper towel), ~ 1-2 tablespoons Gorgonzola cheese and several spinach leaves. Drizzle inside lightly with olive oil and top with remaining mushroom cap to make a sandwich.

2. Preheat large non-stick skillet or Panini Press over medium-high heat until hot. Place mushroom sandwiches in the hot pan carefully, they may have a tendency to slide out of the press at first so carefully hold them in place for ~ 30 seconds until they begin to soften on the grill, continue to cook for two minutes.

3. Flip carefully and cook until the mushrooms soften and begin to brown and the cheese is melted, about another 2 minutes, no need to flip in a Panini press.  Season lightly with salt and pepper and serve. We served ours up with some roasted rosemary potatoes, yum.

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