Portabella Panini With Gorgonzola Cheese and Sun-Dried Tomatoes
- Reviews 2
Ready In: 25 mins
Serves: 2
Yields: 2 portobello paninis
Ingredients
- 4 sun-dried tomatoes (not oil-packed)
- 4 portabella mushroom caps (about 2 ounces each)
- 1⁄4 cup crumbled gorgonzola
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- salt and pepper
Directions
- 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.
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