Grilled Portobello Mushrooms with herb Goat Cheese Panini

By bakers_delight85

Ingredients

• 4 medium to large portobello mushrooms
• 1/2 cup olive oil, plus more for oiling the pan
• 1/4 cup aged balsamic vinegar
• 2 garlic cloves, minced
• Kosher salt and cracked black pepper
• Vegetable oil spray
• 4 tbsp. (1/2 stick) salted butter, softened, for brushing
• Eight 1/2-inch thick slices ciabatta or Italian country-style bread
• 1/2 cup Goat Cheese Spread (recipe follows)

Details

Servings 4

Preparation

Step 1

Using a soft brush, remove any excess dirt from the mushrooms and then use a spoon to scoop out the gills. Put the mushrooms in a large mixing bowl and gently toss with the 1/2 cup of olive oil, the vinegar, and garlic; season to taste with salt and pepper. Take care the mushrooms don't break. Set aside to marinate for 20 to 30 minutes, tossing occasionally.
Prepare a charcoal or gas grill; the coals or heating elements should be medium hot. Lightly spray the grilling rack with vegetable oil spray to prevent sticking. Or, preheat the broiler or a stovetop grill.
Grill the mushrooms for 2 to 3 minutes on each side, or until cooked through. Let them rest for about 5 minutes before cutting each mushroom into 4 to 5 slices. Reserve the marinade to drizzle on the panini before grilling, if desired.
Using a pastry brush, lightly butter both sides of the bread. Set 4 slices aside.
Top each of the 4 slices with 2 Tbsp. of Goat Cheese Spread and then with mushroom slices. Season to taste with salt and pepper. Drizzle with a little reserved marinade, if desired. Top with the remaining 4 slices of bread.
Heat a tsp. or so of olive oil in a small skillet over medium-high heat or brush a panini press with olive oil and preheat to high. Grill each sandwich in the skillet for 2 to 3 minutes on each side, until the bread is golden brown and the cheese melts. Press the sandwich with a spatula when you turn it over. If you use a panini press, grill the sandwiches for about 8 minutes, or until the bread is golden brown and the cheese melts.
Cut each sandwich into rectangles and slice the rectangles into bricks, or bars, each about 1 inch long. Stack on plates and serve.