I had some brie left over from the Eggs ‘n Bellas I made the other day, and, of course, I didn’t want it to go to waste. Since I’ve been trying to have one or two meatless nights a week, I decided on a portobello and brie panini.
I have to say, this was absolutely delicious! A bit messy, but delicious nonetheless. 🙂
2 large portobello mushroom caps, stems removed, and sliced
4 thick slices bread (I used sourdough)
4-6 ou brie cheese, sliced
Roasted red pepper, sliced
1 small onion, sliced into half moons
Roasted Garlic and Yogurt Sandwich Spread (recipe below)
In a medium skillet, saute the onions, mushrooms and a splash of vinegar until the onions and mushrooms are tender.
Spread the sandwich spread on one side of a piece of bread, and butter on the other. Layer the mushrooms and onions, cheese and peppers onto the sandwich spread side of the bread. Top with a second slice of bread (with the outside buttered).
Cook with a panini press or on a grill pan until cheese is melted and both sides are golden brown.
1 head roasted garlic
1/4 c plain Greek yogurt
2 t mayo
1 t Dijon
1/2 t dried thyme
1 t dried parsley
Salt and pepper, to taste
Mash the garlic into a small bowl, then mix in remaining ingredients. Refrigerate until ready to use. Will keep up to 2 days in the refrigerator.