Mushroom Grilled Cheese Panini Recipes

GRILLED CHEESE AND MUSHROOM SANDWICH

Steps:

• In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

GARLIC MUSHROOM GRILLED CHEESE

Steps:

• Heat a large frying pan over medium-high heat. Add the butter to the pan then add the mushrooms.
• Allow the mushrooms to fry until golden brown then add the garlic, chilli and oregano. Allow to cook for another minute then season with salt, pepper and lemon juice. Remove from the heat and set aside.
• To assemble the sandwiches, mix the mozzarella with the cheddar. Divide the cheese between four slices of bread. Top with mushrooms and sandwich with the remaining slices of bread. Generously butter both sides of the sandwich .
• Preheat a non-stick pan over medium heat. Add the sandwiches and cook until the cheese has melted and the sandwiches are golden brown and crisp on both sides.
• Remove from the pan, slice and serve.

GREENS AND MUSHROOM PANINI

Steps:

• Bring a pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Bring the water back to a boil, and boil for two to three minutes, depending on the sturdiness of the greens. Transfer to the ice water to cool for a few minutes, and then drain and squeeze out excess water. Chop coarsely.
• Preheat a panini grill. Brush both sides of the mushroom slices with olive oil, and grill for one to two minutes. Season if desired. Heat 1 tablespoon olive oil in a medium skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the greens. Toss to coat with oil, and season to taste with salt and pepper. Remove from the heat.
• Sprinkle half the cheese over two of the bread slices, and top the cheese with a few mushroom slices. Next, pile half the greens on top, and press them down with the back of a spoon. Top the greens with the remaining cheese, and cover with the remaining bread. Brush the outside of the sandwich with a little olive oil. Place in the panini maker, and grill for three to five minutes until the cheese has melted and the bread is toasty.