Photo: Christopher Hirsheimer
Succulent, meaty portobello mushrooms are the “bread” in this sumptuous grilled sandwich. The center oozes with pungent Gorgonzola cheese and the slightly chewy sun-dried tomatoes add a concentrated tomato flavor and slight sweetness.
4 sun-dried tomatoes (not oil packed)
4 portobello mushrooms (2 ounces each)
1/4 cup crumbled Gorgonzola cheese
1 tablespoon plus 1 teaspoon olive oil
Salt and freshly ground black pepper to taste
Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water, pat dry, and chop them.
Slice the stems off the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices. Top half of the mushrooms with 1 tablespoon of the chopped tomatoes and 1 tablespoon of the cheese. Top with the remaining mushroom slices. Brush the top side of each “sandwich” with some of the oil.
Preheat a large nonstick skillet or grill pan over medium-high heat until good and hot. Place the mushroom sandwiches in the hot pan carefully, oiled side down, and cook for 2 minutes. Brush the top half with the remaining oil, flip with a spatula, and cook until the mushroom softens and begins to brown and the cheese is melted, about another 2 minutes. Season with salt and pepper and serve.
Makes 4 panini
Serving size: 1 panini
Per Serving: Calories 90; Total fat 7g (Sat fat 2g, Mono fat 3g, Poly fat 1g); Protein 3g; Carb 5g; Fiber 2g; Cholesterol 5mg; Sodium 100mg
Excellent source of:copper, manganese, niacin, pantothenic acid, potassium, riboflavin, selenium
Good source of: fiber