Best Rosemary Garlic And Mushroom Panini Recipes

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CHICKEN AND MUSHROOM PANINI



Chicken and Mushroom Panini image

Super-Fast from Cooking Light Magazine, November 2009 edition.These were a lot of fun to make because we had a lot of help and we couldn't wait to eat these delicious sandwiches.:)

Provided by Manami

Categories     Lunch/Snacks

Time 20m

Yield 4 Sandwiches

Number Of Ingredients 9

cooking spray
2 cups pre-sliced cremini mushrooms or 2 cups pre-sliced button mushrooms
1 teaspoon minced garlic
1/4 cup canola mayonnaise (to which you add crushed red pepper flakes)
2 tablespoons chopped sun-dried tomatoes, packed without oil
1 tablespoon capers
8 slices ciabatta (1 1/2 oz) or 8 slices sourdough bread (1 1/2 oz)
8 ounces chopped skinless boneless rotisserie chicken breasts
4 slices reduced-fat provolone cheese

Steps:

  • Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
  • Add mushrooms and garlic to pan, sauté 3 minutes or until mushrooms are tender; remove from heat and set aside.
  • Combine mayonnaise (with crushed red pepper flakes), tomatoes, and capers in a mini food processor; pulse until well combined.
  • Spread 1 T mayonnaise mixture over each of 4 bread slices; top each with 1/4 cup mushroom mixture, 2 oz chicken, 1 cheese slice and 1 bread slice.
  • Heat a large grill pan over medium heat.
  • Coat pan with cooking spray.
  • Add sandwiches to pan; place a cast-iron skillet or other heavy skillet on top of sandwiches, press gently to flatten sandwiches.
  • Cook 2 minutes on each side or until bread is toasted (leave cast-iron skillet on top of sandwiches while they cook.).
  • E N J O Y!

PORTABELLA MUSHROOM PANINI



Portabella Mushroom Panini image

Make and share this Portabella Mushroom Panini recipe from Food.com.

Provided by Mizzy

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons sea salt
2 large portabella mushrooms, cut into 1/4 inch slices
1 red bell pepper
1 loaf ciabatta, halved and split lenghtwise
12 leaves arugula
4 tablespoons vegan mayonnaise

Steps:

  • Preheat oven to 350.
  • in a small bowl, combine 1 tablespoon of the olive oil with vinegar and salt.
  • Place the mushroom slices on a baking sheet and brush with the mixture.
  • Roast until the mushrooms are fork-tender, about 20 minutes.
  • Brush the red pepper with the remaining tablespoon of olive oil.
  • Hold the pepper with a long fork over an open flame, or roast under the broiler, turning often, until the skin gets black on all sides.
  • This will take about 7 to 10 minutes over the flame and about 10 minutes in the broiler.
  • Put the pepper in a paper bag and close tightly to steam it.
  • When the pepper is cool enough to handle, peel off the skin and remove the seeds and stem.
  • Slice the pepper into strips.
  • To assemble the sandwiches, spread the ciabatta halves with mayo.
  • Layer with the arugula leaves and read pepper slives, and top with the portobello slices to cover the length of the sandwiches.
  • Spread the remainder of the mayo on the other sides of the bread and serve immediately.

Nutrition Facts : Calories 242.9, Fat 19.8, SaturatedFat 2.9, Cholesterol 7.2, Sodium 2491.7, Carbohydrate 14.8, Fiber 2.5, Sugar 9, Protein 2.8

FONTINA & MUSHROOM PANINI



Fontina & Mushroom Panini image

Grilled cheese for grown-ups is what this is. Sage makes a big difference, and so does grating the cheese--it helps the mushrooms "stick" in the sandwich.

Provided by DeeCooks

Categories     Lunch/Snacks

Time 15m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 6

4 slices good sandwich bread (I prefer a whole grain country type loaf)
1 cup shredded Fontina cheese (more or less to taste)
1 cup sliced mushrooms
1 tablespoon chopped fresh sage leaf (or 3/4 tsp dried)
salt and pepper
3 tablespoons butter (divided use)

Steps:

  • Heat butter in a saute pan til very hot, then add mushrooms. You want them to brown some, but not to give off a lot of liquid. Add sage, salt and pepper, til soft, but not too limp. Set aside.
  • Butter one side of bread slices, place two in pan, sprinkle with half of the cheese, top with mushrooms, sprinkle with the rest of the cheese, and top with bread, butter side up.
  • In my panini maker it's about 3-4 minutes for how I like it.
  • To cook in a pan---cook over medium low heat until the bread is toasty, turn (carefully!) and weight the sandwich with another pan (or press down with a spatula) til golden.

Nutrition Facts : Calories 503.5, Fat 35.9, SaturatedFat 21.7, Cholesterol 108.4, Sodium 841.3, Carbohydrate 27.3, Fiber 1.6, Sugar 3.7, Protein 18.9

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