Roasted Portabella Pannini with Goat C..

Provided by Anthony Chittum Dish and Notti Bianche

Adapted by StarChefs.com

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Prep: 10 mins
Cook: 20 mins
Ready in: 30 mins

Serves:

Ingredients

4 large portabella mushroom caps, top skin peeled off
1/2 cup plus 4 Tablespoons extra virgin olive oil
Salt and pepper
4 cup basil
1/4 cup pine nuts, toasted
2 clove garlic
1/4 cup finely grated parmesan cheese
2 8- inch long ciabatta loaves, halved
1/2 cup goat cheese
2 roasted red peppers, skin removed

Cooking Instructions

METHOD:

Preheat the oven to 400°F. Place the mushrooms belly-side up on a baking sheet, and drizzle with 2 Tablespoons oil. Season with salt and pepper. Roast in the oven until tender, about 8 to 10 minutes.

In a blender, combine 1/2 cup oil, basil, pine nuts and garlic, and puree until smooth. Pour into a mixing bowl, and fold in the parmesan cheese.

Brush the bread with the remaining 2 Tablespoons oil and season with salt and pepper. Spread goat cheese on one side of each sandwich. To make each sandwich, place 1 mushroom on top of the goat cheese and top with a roasted red pepper. Press the sandwiches on a sandwich press or panini maker, and cook until golden brown. To serve, slice the sandwiches in half and serve with the pesto on the side.

Round Out the Meal:

With split pea soup.

Kid Friendly:

This is kid friendly!

Beverage Pairing:

An Italian lager.