Portobello and Fontina Panini
- Yield 2 servings
- Prep 10 mins
- Cook 10 mins
Grill up a sandwich of meaty portobello mushrooms and melting Fontina cheese.
Pretend you’re in Tuscany savoring a wood-grilled porcini mushroom cap as you bite into this delectable mushroom panini.
- 2 round or oval crusty Italian sandwich rolls
- olive oil
- 2 large portobello mushrooms (about 2 ounces each), stems removed
- 1 teaspoon fresh or dried rosemary leaves, chopped
- 1 garlic clove minced
- 1/4 teaspoon salt
- Ground black pepper
- 2 ounces Fontina cheese, sliced
- 2 leaves radicchio, chiffonade-cut
- Preheat panini grill or stovetop griddle pan. Slice rolls in half through middle. Pick out some of bread from top and bottom halves to create a slight depression. Brush tops and bottoms of rolls lightly with oil. Set aside.
- Brush stem sides of mushrooms with oil. Place stem sides down on panini grill or griddle. Grill 2 minutes or until bottom starts to brown. Flip mushrooms. Drizzle lightly with oil. Sprinkle with rosemary and garlic. Season with salt and pepper. Grill about 4 minutes or until juices start to collect in cap. Place one mushroom cap, stem-side-up, on each roll bottom. Top with cheese, radicchio and roll tops.
- Place on panini grill or griddle. Cover with grill top or bacon press. Grill about 2 minutes on each side or until browned and cheese starts to melt.
Recipe by Sharon Sanders.