We adore mushrooms and eat them pretty much everyday. Usually sauteed, sometimes grilled or raw. We also love them on sandwiches, especially paninis. This weekend we were looking for a quick dinner and had a few varieties of mushrooms on hand, so made this amazing grilled sandwich. We will be making them again this week. YUM they are good. You can use any mushrooms you have on hand, we just happened to have a few fancy varieties in addition to the baby bellas – beech and bunapi champignons. These would be perfect to wrap in foil and take out on the porch or down to the beach for a sunset picnic with a glass of vino.
Looks mighty fine, doesn’t it? The full recipe is at the bottom of this post.
Below are the mushrooms we used to make the paninis: baby bellas, beech, and bunapi champignons.
Who doesn’t love a grilled sandwich?
And here’s the finished panini. Perfect served with a crisp side salad.
Mushroom Parmesan and Baby Kale Panini
- 1 container baby bellas, sliced
- 1 bunch beech mushroom, separated
- 1 bunch bunapi champignon mushroom, separated
- 1 clove garlic, chopped
- 1 bunch scallions, sliced
- 1 handful baby kale
- 4 slices whole wheat Tuscan bread
- ¼ cup shaved parmesan (white cheddar would also be great)
- 2 sprigs of thyme, leaves pulled from stem
- Extra virgin olive oil
Preheat a Panini press. Sauté mushrooms in olive oil, until browned. Meanwhile, toast the slices of bread. Add sliced scallions, garlic, and thyme to the saute pan with the mushrooms. Sauté 2 more minutes then remove from heat. Drizzle olive oil on both sides of bread. Place a few leaves of baby kale on 2 slices of bread then add mushrooms to those slices. Sprinkle with salt and pepper. Top with shaved Parmesan and remaining bread slices. Pop into the Panini press for about 5 minutes, until bread is browned and cheese is melted. Slice in half and enjoy.