Baby Portobello Panini
Ingredients:
- 1 8oz package of The Big Moo - Oh-So Original or Roasted Garlic
- 1 tablespoon butter
- 1 teaspoon olive oil
- 8oz Baby Portobello Mushrooms, thinly sliced
- 1 small shallot, minced
- ½ teaspoon thyme stemmed
- ½ teaspoon rosemary stemmed and finely chopped
- Salt and freshly ground black pepper
Cooking Instructions:
- To a pan over medium heat, add the olive oil, butter shallots, and mushrooms.
- Stirring frequently, cook the mushrooms until they begin to turn golden brown.
- Toss in the thyme, rosemary and season to taste with salt and pepper. Cook for an additional 2-3 minutes until the herbs are fragrant and mushrooms and golden brown and have reduced to half their initial size. Turn off the heat.
- Slice The Big Moo horizontally, keeping each half whole but splitting the thickness.
- Using each side of cheese as a piece of bread, assemble the sandwich layering 1 side of cheese, the mushroom mixture in the center, and top with another piece of cheese.
- Heat a skillet to medium heat.
- Add the cheese sandwich to the pan and cover with a lid. Cook each side until extra golden brown, about 4-5 minutes per side or use a panini press.
- Serve immediately and enjoy!
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