Marinated Mushroom Panini
(NC)—Whether you and need a meal to take on-the-go or you want a healthy one to make ahead of time for a busy day, this recipe can be adapted to suit your lifestyle. To make it faster buy pre-sliced mushrooms, roasted peppers from the deli or in the jar and a prepared pesto; substitute Greek dressing for the vinaigrette.
Preparation Time: 35 minutes
Cooking Time: 5 minutes
1 small lemon
4 oz (50 mL)
extra virgin olive oil 1 tsp (5 mL)
1 clove garlic, crushed½ tsp (2 mL)
salt ¼ tsp (1 mL) pepper
6 oz (180 g) each white fresh white and crimini Mushrooms (about 3 cups each, sliced) 3 oz (90 g) fresh shiitake Mushrooms, stems removed (about 1 ½ cups sliced) 2 tbsp (25 mL) chopped fresh Italian parsley 2 green onions, sliced 2 roasted, peeled large red peppers 5 tbsp (65 mL) spinach pesto (recipe below) 1 pkg (113 g) goat cheese, crumbled 5 large panini buns split.
Grate the lemon rind to yield ½ tsp (2 mL) zest. Squeeze lemon to yield 2 tbsp (25 mL) juice. In a measuring cup whisk juice, zest, oil, oregano, garlic, salt and pepper together. Thickly slice mushrooms and place in a bowl, toss with vinaigrette, parsley and onions until well coated. Let stand at least 10 minutes to allow flavours to blend or cover and chill 1 hour.