Portobello Mushrooms With Taleggio And Pesto Panini

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• Servings: 2
• 2 ciabatta rolls
• 2 tablespoons basil pesto
• 4 large portabella mushrooms, stems removed
• 2 tablespoons balsamic vinegar
• 3 1/2 ounces taleggio cheese
• sea salt
• fresh ground black pepper
• vegetable oil, for sauting and brushing

Recipe

• 1 preheat a panini grill.
• 2 trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick.
• 3 slice open lengthwise.
• 4 spread the pesto on the inside of each roll.
• 5 brush the mushrooms with oil and drizzle with balsamic vinegar; season with salt and pepper and grill for 1-2 minutes in the preheated panini press.
• 6 place the mushrooms on roll bottoms and top with the cheese; cover with roll tops.
• 7 brush both sides of the panini with a little oil and grill in the preheated panini grill for 2-3 minutes or according to the manufacturer’s instructions.
• 8 the bread should be golden brown and the filling warmed through.
• 9 serve with a dollop of grainy mustard on the side for dipping.