Portobello Panini

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb portabella mushroom, gently wiped clean with a damp paper towel
  • 12
    cup extra-virgin olive oil, plus more for drizzling
  • 1
    small focaccia bread, loaf
  • 7
    (1 ounce) packages fresh goat cheese, such as Chavrie, sliced in 4 equal slices lengthwise
  • 1
    small bunch arugula (can substitute spinach)
  • 2
    tablespoons truffle oil
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DIRECTIONS

  • Preheat panini grill or sandwich press to high.
  • Remove the gills from the portobello mushrooms and marinate with olive oil.
  • Grill the mushrooms until tender, about 3-4 minutes per side. Remove from the grill and set on a paper towel to drain. Cut the focaccia into 4 pieces, slice them horizontally, and drizzle with some olive oil.
  • Lay the 4 bottom slices of focaccia on a flat surface. Layer mushrooms evenly on each slice. Place a slice of goat cheese on each piece. Top with arugula and drizzle with truffle oil.
  • Put the tops on and gently press each sandwich to flatten it slightly. Drizzle some more olive oil over the tops. Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese is bubbly. Serve immediately.
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