Portobello Mushroom Panini
Roasted Sweet Peppers, Saute of Spinach, Artichoke Pesto Mayo, Fresh Mozzarella Cheese
Provided:Vinny Montesano, Chef/Owner
Montesano Bros Italian Market & Catering
For the mushrooms:
Portobello Mushrooms
Olive Oil
6 stems and gills remove
3 tablespoons
Salt and Pepper
Season to Taste
Drizzle or brush the olive oil on each side of the mushrooms.
Season with salt and pepper. As much as or as little as you like.
Over medium heated grill, grill pan or frying pan cook the mushrooms about 4-5 minutes on each side or until soft.
Chef tip: This can be done up to a day ahead of time and refrigerated until ready to make your sandwiches.
For the mayo:
Canned Artichoke Hearts-5 to 6 Whole
Olive Oil- ¼ Cup
Shredded Parmesan Cheese-2 Tablespoons
Fresh Basil-4-5 Leaves
Whole Peeled Garlic Cloves-1
Hellman’s Mayonnaise -½ Cup
Salt and Pepper-Season to Taste
In a blender puree all of the ingredients except the Hellman’s.
Pour the mixed ingredients into a bowl and whisk in the Mayo.
Season with salt and pepper.
For the spinach:
Raw Spinach-6 cups
Olive Oil-3-4 tablespoons
Salt and Pepper-Season to Taste
In a sauté pan warm the oil and gently toss in the spinach.
Cook 2-3 minutes or until lightly wilted.
Season with salt and pepper and set aside.
In a panini machine lightly grill 4 pieces of sliced bread of your choice.
While the bread is toasting gather your other ingredients.
Roasted Sweet Peppers whole canned are fine to use just slice thin for the sandwiches.
Sautéed spinach
Artichoke Mayo
Grilled Portobellos
Fresh Mozzarella Cheese
When the bread has light grill marks on it and is about half way done remove from the machine to a clean work surface.
Smear each piece on one side with artichoke mayo
On two pieces start to pile up the panini with:
Mushrooms, spinach, peppers and cheese
Place on the tops and put the whole thing back on the panini press for about 2-3 minutes or until cheese is melted.
Cut in half, serve and enjoy.
