Portobello Mushroom Panini

with herb pesto

Makes 4 panini Barbecuing time 15 minutes Preparation time 20 minutes

For the herb pesto

200 g herbs (fresh or frozen)

1 handful fresh basil

2 cloves garlic

2 tbsp cashew nuts

16 tbsp olive oil

3 tsp salt

For the  pickled onion

2 red onions

100 ml cider vinegar

2 tsp agave syrup

For the mushrooms

8 Portobello mushrooms

4 tbsp olive oil

½ tsp coarse sea salt

Extras

4 rye sourdough bread rolls

The panini will become quite flat and crispy if you weigh them down with

bricks preheated over direct heat. These will add strong heat from above.

1. Finely purée all the ingredients for the pesto in a blender.
2. For the pickled onion, cut the onions into wedges, combine them with

the vinegar and agave syrup in a cast-iron saucepan, and bring to the

boil over direct heat. Then gently braise them over indirect heat until

the vinegar completely evaporates.

3. Clean the mushrooms and cut off the stems (do not throw them away;

simply grill them separately and add them to the panini). Brush the

caps with ½ tablespoon olive oil, season with coarse sea salt, and grill

them over direct heat for 5 minutes each side.

4. Cut the bread rolls open, spread the cut side with pesto and top with

the mushrooms and pickled onion. Cover them with the top of the rolls

and grill until crispy over direct heat for 5–7 minutes. Weigh down the

panini with the preheated bricks.

Recipe taken from: