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Mushroom Mozzarella Panini

1 T. olive oil, divided                                        
3 c. sliced fresh mushrooms
2 crusty rolls, about 6 inches long
3 T. prepared pesto sauce
1 c. fresh spinach, arugula, or lettuce leaves
4 oz. mozzarella, thinly sliced
1 large roasted red pepper, cut in strips (about 1/2 c. packed)

In medium skillet, heat half the olive oil over medium high heat.  Add mushrooms; cook and stir until all the liquid has evaporated, about 25 minutes.  Transfer mushrooms to a bowl to cool slightly.  Wipe out the skillet.  Cut rolls in half horizontally; spread pesto over cut surfaces.  On the bottom  halves, layer the spinach, mozzarella, peppers, and mushrooms, dividing ingredients equally.  Cover with the tops.  In the same skillet, heat the remaining oil over medium heat.  Place the sandwiches in the skillet and place a heavy saucepan or smaller skillet on top to weigh them down.  Cook until browned, about 1 minute per side.  Serves 2.

This recipe is featured in "Cooking with the Asheville Mushroom Club" cook book on page 44.


Club members have collected hundreds of recipes featuring local
and cultivated mushrooms to create a unique specialty cookbook.

Purchase your copy at club meetings for $10 or by ordering from Ken McGill, PO Box 182, Campobello, SC 29322 for $14.95.

Click here to download an order form.

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