Grilled Portobello Mushroom And Herbed Goat Cheese Panini
For herbed goat cheese:
4-ounce package goat cheese, softened
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped parsley
1/2 tablespoon chopped fresh dill
1/2 tablespoon olive oil
1/2 teaspoon honey
1/2 teaspoon red pepper flakes
Kosher salt and black pepper
4 medium to large portobello mushrooms
1/2 cup olive oil, plus more for brushing the grill
1/4 cup good-quality balsamic vinegar
2 garlic cloves, peeled and minced
Kosher salt and cracked black pepper
4 tablespoons (1/2 stick) butter, softened, for brushing bread
8 1/2-inch-thick slices ciabatta or Italian country-style bread
In a bowl, whip goat cheese until lightened. Blend in the basil, parsley,
dill, olive oil, honey and red pepper flakes. Taste, and adjust seasoning
with salt and pepper. Set aside.
Carefully brush any dirt from the mushrooms, then remove the stems and
gills, scooping out with a spoon. Put the mushroom caps in a large bowl,
add the olive oil, balsamic vinegar, minced garlic and salt and pepper to
taste, and toss gently, being careful not to break the mushroom caps. Set
aside to marinate 30 minutes or so.
Prepare a grill, or heat a broiler. Grill or broil the mushrooms 2 to 3
minutes a side, until cooked through. Let them rest briefly, then cut each
cap into 4 or 5 slices. Reserve marinade to drizzle on panini.
Using a pastry brush, lightly butter each side of the bread slices. Spread
4 slices with about 2 tablespoons of the goat cheese mixture. Add enough
mushroom slices to fill the sandwich. Drizzle mushroom with a bit of the
marinade; top with another slice of bread.
Repeat for 4 sandwiches.
Brush a skillet or broiling pan or panini press with oil, and heat to high.
Grill each sandwich for 2 or 3 minutes, until bread is golden brown and the
cheese melts. Press with spatula, turn and grill the other side. Cut each
sandwich into appropriate slices.