Monday, October 22, 2012

Portabella + Fall Veggies Panini

Simply a Bite| Sauteed Portabella Mushroom Open Faced Panini with Fall Veggies, Arugula, Goat Cheese and Pesto
Serving Size| 2
1 portabella mushroom
1 medium yellow squash
1 red bell pepper

Handful of Arugula
2 oz herbed goat cheese (or plain)
tuscan whole wheat bread (Trader Joes)
4 tbsp homemade pesto (use my recipe below!)
2 tsp kosher salt
2 tsp ground pepper
2 tbsp olive oil
1tbsp butter
Time to assemble!
--Heat a large pan on stove to medium temperature. Coat with 2 tbsp olive oil. Slice mushroom, yellow squash and red bell pepper to same thickness-- about 1 cm. Add bell pepper to pan and saute on medium for 1 minute. Next add in your mushroom and yellow squash.-- Handle the veggies carefully and try to keep each slice on the pan instead of layering. Season veggies with your salt and pepper. Keep sauteing until all are evenly cooked and soft. -- about 15 minutes.
--Meanwhile in another large pan heat to medium temperature and add butter. Once butter has melted place sliced bread on top and let cook on medium to high heat until you have a perfect crust and bread is fully heated. Do not flip slices over. The end result should be one crisp toasty side with the rest heated and moist.
--When bread and veggies are done add your pesto, goat cheese, fresh arugula and veggies.
--I chose to use only 1 slice of bread.

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