Today we are going to show you how to make Grilled Portobello Mushroom and herbed Goat Cheese Panini.
This panini has huge flavor from the fresh herbs and goat cheese. And to top that it has grilled Portobello mushrooms, which are great on the grill.
If you love panini, you will be sure to really love this recipe.
Enjoy!
Grilled Portobello Mushroom And Herbed Goat Cheese Panini
Herbed Goat Cheese:
4 oz package goat cheese, softened
1/2 tbsp chopped fresh basil leaves
1/2 tbsp chopped parsley
1/2 tbsp chopped fresh dill
1/2 tbsp olive oil
1/2 tsp honey
1/2 tsp red pepper flakes
Kosher salt and black pepper
Panini:
4 medium to large Portobello mushrooms
1/2 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, peeled and minced
Kosher salt and cracked black pepper
4 tbsp butter, softened, for brushing bread
8 1/2-inch-thick slices ciabatta bread
In a medium mixing bowl, whip the goat cheese, then mix in the basil, parsley, dill, olive oil, honey, and red pepper flakes. Add salt and pepper to taste. Set aside.
Clean the Portobello mushrooms, then remove the stems and scoop out the gills. Put the mushroom caps into a large bowl and add in the olive oil, balsamic vinegar, minced garlic, and salt and pepper to taste. Toss this mixture gently so not to break the mushroom caps. Marinate at room temperature for 30 minutes.
Set up your gas or charcoal grill for medium-high heat.
Place the Portobello mushroom caps on the grill, reserving the marinade for later. Cook for 2 to 3 minutes per side. Remove from the grill and then cut into 4 to 5 slices for each cap.
Bush each side of the ciabatta bread with a bit of butter. Take 4 of the slices and spread about 2 tbsp of the goat cheese mixture on them. Add the mushroom slices, then drizzle with a bit of the reserved marinade. Finally top with another slice of bread.
Repeat this process for the remaining sandwiches.
Heat up your grill press and oil your grill grate.
Place a sandwich on the grill and place the heated grill press on top. Grill each sandwich for about 3 minutes, until the bread is golden and the cheese is melted.
Servings: 4