This week's challenge is...
Portobello and Mozzarella
I'll be posting my creation later.
Happy cooking!
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The trials and tribulations of a semi-gourmet home cook. Occasional culinary challenges too!
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About Me
- Clawed
- 30s guy living in LA needing an outlet for his culinary experimentations and ramblings.
1 comment:
Here's my recipe for the week.
Marinated portobello and arugula panini.
2 whole portobello mushroom, stem removed, and skinned
Sliced sourdough bread (I used a commecially bought 4-cheese sourdough which was excellent)
part skim mozarella cheese
boursin® herb and garlic gournay cheese spread (look for this in the gourmet cheese section of your local supermarket)
toasted pine nuts
arugula
extra-virgin olive oil
marinade for the mushrooms:
1/3 Cup extra-virgin olive oil
1 small shallot, finely chopped
1 clove garlic
3 TS balsamic vinegar
1 TS lemon juice
2 TS finely chopped Italian parsley
salt/pepper
Peel the portobellos and combine the ingredients for the marinade in a zip lock bag along with the mushroom. Rub everything in well, and place in the fridge, turning over every once in a while. Marinate for at least an hour, but not more than three, since the acid changes the texture of the mushroom after a while.
Heat up your panini press or a grill pan.
Toast the pine nuts, and spread Boursin onto top slice of panini, then brush some olive oil onto the outer sides of the bread.
Grill the portobello until nice and grilled through, adding any left over marinade and adjusting the salt and pepper.
Once the mushroom is sufficiently grilled (5-7 minutes per side in the pan, less in a panini press), cut into meaty slices and place on the sourdough top with pine nuts and mozzarella cheese, and then place top with the Boursin covered slice of bread. Place the panini in the press or pan and grill until nice and flat and crusty. If you're using a grill pan on your stove, get a clean brick and cover it with a couple layers of aluminum foil to make a weight out of it.
Before serving, open up the panini and place a few arugula leaves into it.
Happy Cooking!
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