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
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.
- Finely purée all the ingredients for the pesto in a blender.
- 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.
- 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.
- 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: