This is another sandwich inspired by my favorite restaurant in Richmond, Ipanema Cafe. It's a funky little vegetarian place that always surprises me. I never knew that meat-less food could be so good, so interesting! Once I was there for lunch and had a grilled sandwich that was just like this- soft portobellos tossed with feta on crisp bread brushed with basil pesto. This week I tried it at home and thought it turned out spectacular! Portobellos are deliciously meaty and rich- king of the mushrooms to me!
INGREDIENTS
6 oz. portobello mushrooms (about 3 large), stemmed and gills scraped off
extra virgin olive oil
salt and freshly ground black pepper
1/4 cup basil pesto (try making your own!)
1/3 cup feta, crumbled
4 slices whole wheat bread
DIRECTIONS
1. Preheat indoor grill pan or panini press to high heat. Brush both sides of the mushrooms with olive oil. Season with salt and pepper. Grill on preheated grill until tender. Slice or chop the grilled mushrooms and then toss them with the feta in a small bowl. Season to taste with salt and pepper.
2. Preheat panini press to high heat (should already be hot). Spread 1 Tbsp. pesto on each slice of bread. Top two slices with the mushroom-feta mixture and top with a second slice of bread. Grill on preheated press until the outside is crisp and the cheese is soft. Slice and serve immediately.
Makes 2 paninis.
(Inspired by Ipanema Cafe)
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