Mushroom Goat Cheese And Truffle Oil Panini Recipes

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MUSHROOM, GOAT CHEESE AND TRUFFLE OIL PANINI



Mushroom, Goat Cheese And Truffle Oil Panini image

Provided by Tyler Florence

Time 35m

Yield 4 sandwiches

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, finely chopped
3 tablespoons fresh thyme, chopped
1 pound mixed mushrooms, such as button, cremini, shiitake or oyster
1/2 pound fresh goat cheese, or other soft fresh cheese
2 tablespoons truffle oil*, optional
1 small focaccia loaf
1 small bunch arugula

Steps:

  • Heat 2 tablespoons olive oil in a saute pan over medium-high heat. Add the garlic and 2 tablespoons thyme and cook for 1 minute. Add the mushrooms and cook, stirring frequently, until they are browned and soft, about 10 minutes. Remove from the heat and let them cool for about 15 minutes. Put the mushrooms into a food processor and pulse a few times until they are finely chopped. (Alternately, you can chop them on a board with a knife.) Scrape them into a bowl. Crumble in the goat cheese and add the remaining thyme. Pour in the truffle oil, if using, and mix well to combine.
  • Cut the focaccia into 4 pieces, slice them horizontally, and drizzle with some olive oil. On the bottoms place 1/4 of the mushroom mixture and top with some arugula. Put the tops on and gently press each sandwich to flatten it slightly. Drizzle some more olive oil over the tops.
  • Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese begins to melt, about 5 minutes. Alternately, preheat a dry cast iron or non stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.

PORTOBELLO PANINI



Portobello Panini image

Make and share this Portobello Panini recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb portabella mushroom, gently wiped clean with a damp paper towel
1/2 cup extra-virgin olive oil, plus more for drizzling
1 small focaccia bread, loaf
7 (1 ounce) packages fresh goat cheese, such as Chavrie, sliced in 4 equal slices lengthwise
1 small bunch arugula (can substitute spinach)
2 tablespoons truffle oil

Steps:

  • Preheat panini grill or sandwich press to high.
  • Remove the gills from the portobello mushrooms and marinate with olive oil.
  • Grill the mushrooms until tender, about 3-4 minutes per side. Remove from the grill and set on a paper towel to drain. Cut the focaccia into 4 pieces, slice them horizontally, and drizzle with some olive oil.
  • Lay the 4 bottom slices of focaccia on a flat surface. Layer mushrooms evenly on each slice. Place a slice of goat cheese on each piece. Top with arugula and drizzle with truffle oil.
  • Put the tops on and gently press each sandwich to flatten it slightly. Drizzle some more olive oil over the tops. Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese is bubbly. Serve immediately.

Nutrition Facts : Calories 444.6, Fat 42.2, SaturatedFat 14.1, Cholesterol 39.3, Sodium 266.7, Carbohydrate 5.7, Fiber 1.5, Sugar 4.1, Protein 13.1

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