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Very nice bread-less 'sandwich'! I had trouble cutting the mushroom caps in half (maybe mine weren't big enough, they were about 4-5 inches in diameter), so instead I just used two whole caps for each sandwich. I also added some minced red pepper and goat cheese, which were great additions. I think a little drizzle of balsamic would be a nice touch to add a little pizazz to these... or maybe some fresh herbs. Be sure to dry the mushroom caps well (I didn't and mine were a bit drippy). I sprayed the pan with olive oil cooking spray, instead of additional oil. Made for ZWT4.

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Brooke the Cook in WI June 24, 2008
Portabella Panini With Gorgonzola Cheese and Sun-Dried Tomatoes