Spicy Panini with Pepper Jelly and Portabello Mushroom
This spicy portabella mushroom panini has so much flavor, you won’t miss the meat!
Spicy Panini with Pepper Jelly and Portabello Mushrooms
- 2 large portabella mushrooms, stems removed
- 2 cloves garlic, minced
- 1 inch ginger root, thinly sliced
- 2 Tablespoons soy sauce
- 2 Tablespoons olive oil
- 4 slices artisan bread
- 2 Tablespoons pepper jelly
- 4 slices Tillamook Pepper Jack cheese
- Place mushrooms gill-side-up on a small platter.
- Place half the garlic and half the ginger root in each mushroom, distributing evenly over the mushrooms’ surface.
- Drizzle 1 tablespoon soy sauce and 1 table spoon olive oil over each mushroom. Let rest about 10 minutes.
- Heat grill to medium heat. Place mushrooms gill-side-up on the grill for about 6 minutes (check the mushrooms after 3 minutes to be sure that the flame isn’t too high).
- Turn mushrooms over and cook on the second side for about 6 minutes, or until tender. Most of the garlic and ginger will fall off when you flip them. If the ginger is still clinging to the mushroom, remove it now.
- Set mushrooms aside and cover with foil to keep warm. Spread half a tablespoon pepper jelly on each slice of bread. Place a slice of pepper jack cheese on top of jelly on each slice of bread.
- Place bread cheese-side-up on grill over low flame, checking the underside so as not to burn. If necessary, lower heat.
- When cheese has melted, place a portabello mushroom between two slices of the bread to create a sandwich. Repeat with the second mushroom and remaining two slices of bread.
- Serve immediately.
Read all about National Panini Month.
Written by Amber Stott, Founding Executive Director
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