Recipe by FLKeysJen
Panini without bread! I recently got a panini maker and am excited to find some healthier recipes to make with it, such as this one from Ellie Krieger's Healthy Appetite T.V. show. For the Valentine's episode she cut the portobellos with heart-shaped cookie cutters. You don't need a panini maker for this recipe!
Top Review by Brooke the Cook in WI
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.
- 4 sun-dried tomatoes (not oil-packed)
- 4 portabella mushroom caps (about 2 ounces each)
- 59.14 ml crumbled gorgonzola
- 14.79 ml olive oil
- 4.92 ml olive oil
- salt and pepper
Directions See How It's Made
- Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water and chop them.
- Slice the stems off of the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices.
- Top half of the mushrooms with 1 tablespoon of tomatoes and 1 tablespoon of cheese. Top with remaining mushroom slices. Brush the top side of each "sandwich" with olive oil.
- Preheat a large, nonstick skillet or grill pan. Place the mushroom sandwiches in the pan carefully, oil side down, and cook for 2 minutes. Brush the top half with oil, flip, and cook for 2 minutes more. Season with salt and pepper, to taste, and serve.