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Portobello mushroom and Buffalo mozzarella panini

This is a recipe as comforting as your lover’s arms, as juicy as a ripe peach, and easy like Sunday morning. Perfect for fast food lovers who don’t want to stoop too low.


Recipe

  • Serves 2
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes

Ingredients

 

  • Portobello mushrooms – 200g/7 oz
  • Basil olive oil – a couple of tablespoons
  • Salt and pepper - to taste
  • Floury white bun/bread roll – one per person
  • Sundried tomatoes – 3
  • Mozzarella – 140g/5 oz of the fresh gooey stuff
  • Basil – 12 leaves
Portobello mushrooms – 200g/7 oz Basil olive oil – a couple of tablespoons Salt and pepper - to taste Floury white bun/bread roll – one per person Sundried tomatoes – 3 Mozzarella – 140g/5 oz of the fresh gooey stuff Basil – 12 leaves

Method

  1. Brush the caps of the mushrooms with the basil olive oilYou either want one large mushroom per bun/bread roll or a couple of smaller ones.
  2. Grill with the cap up for 5 minutes. Then turn over, brush the gills with more oil, season with salt and pepper and grill until cooked through.
  3. Cut the bun in half and put both halves on the grill, cut side up.
  4. Lay the sliced mozzarella on one of the halves while its still grilling. 
  5. Chop up the sundried tomatoes, and when the cheese is melted pop in the mushroom, sprinkle over the tomatoes and basil leaves and enjoy.