Mushroom and Goat Cheese Veggie Panini



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Serves
4
Prep
5 minutes
Cook
25 minutes
Mushroom and Goat Cheese Veggie Panini

Packed with fresh flavors, this vegetarian panini is the perfect sandwich for a summer evening. Filled with veggies like red onion, mushrooms, red bell peppers, and arugula, this sandwich is flavored with delicious fresh garlic and thyme. Toasted with goat cheese and balsamic vinegar, this sandwich strikes the perfect balance between savory and tangy. 


Ingredients


1 loaf of focaccia, sourdough, or ciabatta rolls


4 teaspoons of extra virgin olive oil


1/2 of a red onion, thinly sliced into half moons


1 pound of crimini mushrooms, sliced 


2 teaspoons of minced garlic 


1 tablespoon of fresh thyme


1/4 teaspoon of sea salt


Freshly ground black pepper


3 teaspoons of balsamic vinegar


4 ounces of crumbled goat cheese


2 roasted red bell peppers, sliced 


1 small bunch of spinach or arugula


Directions


1. Preheat the oven to Broil. Place the peppers on a sheet pan and char the peppers for about 15 minutes, rotating ever 4-5 minutes so that all sides are blackened. Set aside to cool and then slice.


2. In a sauté pan, add two teaspoons of olive oil and heat until shimmering. Add the onions, stir to coat them in the oil, and turn the heat down to medium low. Cook the onions, stirring occasionally, until softened and slightly caramelized, about 15 minutes. Transfer to a medium sized mixing bowl and set aside.


3. In the same pan, add two more teaspoons of olive oil and heat until shimmering. Keep the heat on medium high and add the mushrooms, spreading them out into an even layer. Stir only occasionally so that they sear, about 10 minutes or until dark golden brown. During the last minute of cooking, stir in the garlic. Transfer to the mixing bowl with the onions and add the thyme, salt, vinegar, and crumbled goat cheese. Stir thoroughly to incorporate the ingredients. Season with salt to taste. 


4. Cut your bread horizontally. Brush the insides lightly with olive oil and drizzle lightly with balsamic vinegar. Spoon on the mushroom mixture and add a few grinds of black pepper. Top with the roasted red bell peppers and spinach or arugula. Place the top piece of bread on the panini. 


5. Place the panini on a hot grill pan and place something heavy on top like a cast iron skillet or lid. Cook/toast for about 4-5 minutes until toasty and the cheese begins to melt. Flip the panini and press again for about 3-4 minutes or until heated through. 


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