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Stuffed Portabellas and Portabella and Veggie Paninis

April 13, 2018
Stuffed Portabellas and Portabella and Veggie Paninis
Stuffed Portabellas and Portabella and Veggie Paninis

Servings:
4

Save time by creating a meal of portabella mushroom caps stuffed with veggies and grains, and then use some of the ingredients in portabella mushroom and veggie paninis with Asiago basil mayo.

Ingredients

For the Veggie & Grains Stuffed Portabella Mushrooms:

4 stemmed and gilled large portabella mushrooms
2 tablespoons of olive oil
2 cups of cooked Aztec blend grains
½ medium diced green zucchini
½ medium diced yellow squash
½ medium diced roasted red pepper
½ peeled and small diced red onion
2 finely minced cloves of garlic
1 cup of shredded mozzarella cheese
salt and pepper to taste

For the Portabella Mushroom & Veggie Paninis with Asiago Basil Mayo:

4 stemmed and gilled large portabella mushrooms
½ each sliced longways green zucchini and yellow squash
3 tablespoons of olive oil
½ cup of mayonnaise
¼ cup of shredded asiago cheese
1 tablespoon of chopped fresh basil
8 slices of Italian bread
1 cup of packed baby spinach
2 roasted red peppers
1 cup of shredded mozzarella cheese
salt and pepper to taste

Preparation

1. For the Stuffed Portabellas: Preheat the oven to 375°.

2. Place the mushrooms, zucchini and squash on a sheet tray lined with parchment paper and drizzle them with olive oil and season with salt and pepper.

3. Next, in a large bowl mix together the grains, zucchini, squash, roasted red peppers, onion, garlic and salt and pepper until combined and evenly stuff each portabella with the mixture.

4. Sprinkle on cheese and bake in the oven for 15 to 20 minutes or until the veggies are roasted and the cheese is lightly browned and melted.

5. Optional garnish: fresh oregano leaves.

6. For the Paninis: Preheat the oven to 375°.

7. Place the mushrooms, zucchini and squash on a sheet tray lined with parchment paper and drizzle them with olive oil and season with salt and pepper.

8. Roast them in the oven for 15 to 20 minutes or until lightly browned and tender. Slice the mushrooms and set aside.

9. In a small bowl whisk together the mayonnaise, cheese and basil. Set aside until ready to use.

10. To Assemble: Spread some of the herb mayo on 1 side of a slice of bread and layer on with baby spinach, sliced mushrooms, zucchini and squash, roasted red pepper and mozzarella cheese, and top off with the other slice of bread.  Repeat the process 3 more times or until all of the ingredients have been used.

11. Cook the sandwich in a panini maker or on a griddle until it is toasted and the cheese is melted.

12. Slice and serve.

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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