You cannot go wrong with this Portobello Pesto Panini!

SPINACH PESTO
2 c packed spinach
2 garlic cloves, roughly chopped
1/3 c walnuts
juice of 1/2 lemon
handful of parmesan cheese
1/3 c olive oil
salt and pepper

INSTRUCTIONS:
Combine everything but the olive oil in a food processor. Once the ingredients have been pulsed together, leave the processor on and add the oil in a steady stream. Add salt and pepper to taste.

PORTOBELLO PESTO PANINI  (makes 2)
2 ciabatta rolls, cut in half
1 Portobello mushroom
1 T bragg’s aminos or soy sauce
1 T balsamic vinegar
1/2 small onion, sautéed
4 tomato slices
4 slices of fresh mozzarella
1/4 C prepared pesto

INSTRUCTIONS:
Put the mushroom (smooth side down) in a pan. Put the braggs/soy sauce and balsamic vinegar on it and bake at 450 degrees for about 10–15 minutes, until the mushroom is soft and filled with liquid. When cooled, slice.

Put the pesto on both sides of the bread, layer the other ingredients, including the mushrooms. Cook in a panini press for a couple of minutes or until cheese is melted and bread is toasted. If you don’t have a panini press, just press the sandwich in a pan on the stove with a saucepan (or something heavy) on top of it.

Full Recipe: Yes I Want Cake.

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