Portabella Panini With Gorgonzola Cheese and Sun-Dried Tomatoes
photo by Brooke the Cook in
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
2 portobello paninis
- Serves:
- 2
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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Reviews
-
We had some difficulty with this recipe. Like Brooke the Cook reviewed, we were unable to cut our portobellos in half so we just made a sandwich out of two caps. We also had trouble with the mushroom being "drippy." We used the panini maker and the shrooms actually slid out. I think I might have liked this better with red pepper and goat cheese like Brooke suggests rather than sun-dried tomato and gorgonzola.
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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.
RECIPE SUBMITTED BY
FLKeysJen
Key Largo, Florida