Portobello, Cheese and Arugula-Pesto Panini Recipe

Name: Portobello, Cheese and Arugula-Pesto Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons pine nuts; 4 ounces baby arugula (2 packed cups); 1/4 cup freshly grated Parmigiano-Reggiano cheese; 1 garlic clove, minced; 1/2 cup extra-virgin olive oil; Kosher salt; 6 portobello mushrooms (about 2 pounds), stems discarded; 3 store-bought pickled red cherry peppers, seeded and minced; 1/2 cup mayonnaise; 6 ciabatta rolls, split; 10 ounces Taleggio cheese, rind removed, cheese sliced 1/3 inch thick

Servings: persons

2 tablespoons pine nuts
4 ounces baby arugula (2 packed cups)
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Kosher salt
6 portobello mushrooms (about 2 pounds), stems discarded
3 store-bought pickled red cherry peppers, seeded and minced
1/2 cup mayonnaise
6 ciabatta rolls, split
10 ounces Taleggio cheese, rind removed, cheese sliced 1/3 inch thick

1
Preheat the oven to 400.
2
In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until golden, about 4 minutes.
3
Transfer the pine nuts to a mini food processor and let cool.
4
Add the arugula, Parmigiano-Reggiano, garlic and 1/4 cup of the olive oil and process until smooth.
5
Season the pesto with salt.
6
Using a spoon, scrape the brown gills from the underside of the portobello mushroom caps.
7
Place the mushrooms on a baking sheet, top side up, and brush with the remaining 1/4 cup of olive oil.
8
Season the mushrooms with salt and roast for about 20 minutes, turning once, until tender.
9
Let cool.
10
Transfer the mushrooms to a work surface and thinly slice them.
11
Heat a panini press or griddle.
12
In a small bowl, stir the cherry peppers into the mayonnaise.
13
Spread the mayonnaise on the bottom halves of the ciabatta rolls.
14
Top with the Taleggio, portobello and pesto and close the sandwiches.
15
Cook the panini until golden and crisp outside and the cheese is melted within: 3 minutes in a press or 3 minutes per side on a griddle.
16
Cut the panini in half and serve.

926

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons pine nuts, 4 ounces baby arugula (2 packed cups), 1/4 cup freshly grated Parmigiano-Reggiano cheese, 1 garlic clove, minced, and more.

Yes, Portobello, Cheese and Arugula-Pesto Panini falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello, Cheese and Arugula-Pesto Panini

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