How To Make Mushroom and Fontina Panini Recipe
Delicious vegetarian panini with sautéed mushrooms and melted fontina cheese on crispy ciabatta bread.
Serves:
Ingredients
- 1 loaf ciabatta bread
- 8 oz. fontina cheese, sliced
- 1 lb. mushrooms, sliced
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 tbsp. balsamic vinegar
- Salt and pepper to taste
- Fresh basil leaves, chopped (optional)
Instructions
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Preheat the panini press or grill.
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Cut the ciabatta bread into four equal pieces horizontally.
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In a pan, heat olive oil over medium heat and add garlic.
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Add sliced mushrooms and cook until softened.
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Add balsamic vinegar and season with salt and pepper to taste.
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Layer the fontina cheese and sautéed mushrooms on the bottom slice of the ciabatta bread.
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Add the top slice of bread and place in the panini press or grill.
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Cook until cheese has melted and bread is crispy.
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Optional: sprinkle with chopped fresh basil leaves.
Nutrition
- Calories : 425kcal
- Total Fat : 21g
- Saturated Fat : 10g
- Cholesterol : 48mg
- Sodium : 752mg
- Total Carbohydrates : 40g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 20g
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