Remember the garlic-infused portabella mushrooms I used on my veggie and fresco queso french bread pizzas?
Well, I opened the refrigerator this afternoon looking for something to eat that wasn’t too elaborate to fix and found about half of cup of what was left of the sauteed mushrooms neatly stored in a Tupperware. Viola! Lunch it is.
I spooned the mixture between crusty bread slices, slapped a couple of Provolone cheese, threw everything on the Foreman grill for a few minutes and there it was, a mushroom melt panini which was beyond delicious. 🙂
You guys, this sandwich has got to be one of the quickest yet tastiest lunch you can make it. I enjoyed it by itself and was quite content after but I can just imagine how fantabulous will be paired with a piping hot bowl of creamy tomato or any of your favorite soup. Crisp on the outside yet gooey on the inside, this panini is comfort food at its best.
- 8 slices french bread or ciabatta rolls
- 4 tablespoons butter , softened
- 8 slices Provolone cheese
- sauteed Portabella mushrooms
- 1 pound baby Portabella mushrooms
- 1 tablespoon olive oil
- 3 cloves garlic , peeled and minced
- 2 tablespoons Sherry wine
- salt and pepper to taste
Spread 1/2 tablespoon butter on one side of each of the french bread slices.
Assemble sandwich by placing one slice of cheese on unbuttered side of bread, spoon 1/4 of mushroom mixture, add another slice of cheese and top with another bread slice unbuttered side down.
In a preheated panini grill (George Foreman grill works great, too!), arrange prepared sandwiches and grill for about 2 to 3 minutes on each side or until toasted and cheese is melted. Repeat with remaining sandwiches.
Using a damp cloth, wipe mushrooms of any dirt and slice thinly.
In a skillet over medium heat, heat olive oil. Add garlic and cook, stirring regularly, for about 30 seconds or until aromatic.
Add mushrooms and cook until lightly browned. Increase heat to high and add wine. Season with salt and pepper to taste. Continue to cook, stirring regularly, until liquid is absorbed.