This panino (Italian sandwich) is filledwith sauteed spinach, grilled portobello mushrooms, sweet redpeppers and Parmesan cheese.
Recipe: Panino di Portobello
1 pound tender spinach, baby spinach orother young greens are best 1 small bunch fresh thyme, leaves only, finely chopped (can substitute1/2 teaspoon dried thyme) 4 garlic cloves, peeled and minced4 portobello mushroom caps, cleaned 2 red bell peppers, cut in half lengthwise, stems and tough whiteribs removed (can substitute pimentos or jarred roasted red peppers) Extra virgin olive oil Salt and freshly ground black pepper, added to taste Thickly sliced Italian bread or rolls of your choice 4 ounces Italian Parmesan (parmigiano reggiano best), shavedor grated
Put the spinach in a saucepan with justthe water clinging to its leaves, add a pinch of salt, coverand cook over medium heat just until tender. Drain well and setaside.
Heat a charcoal or gas grill or alternativelypreheat oven broiler to 500°F (260°C) to broil the vegetables.
Mix together the chopped thyme and garlicin a small bowl. Stuff the herb mixture into the black gillson the underside of the mushrooms caps.
Brush the mushrooms and bell peppers witholive oil and sprinkle with salt and pepper to taste.
Place on hot grill or under preheatedbroiler and cook, turning occasionally until the mushrooms aretender and the peppers are nicely charred on all sides and havebegun to soften.
Place hot charred peppers in a paper orplastic bag and close so the humidity accumulated will loosenblackened skin. Remove skin completely (but do not rinse withwater.)
To Assemble Panini: Drizzle oil liberallyover the bread slices or rolls. Layer the braised greens, grilledmushrooms and peppers on half of the bread or the bottom of therolls. Top with Parmesan cheese and the remaining bread or topsof the rolls. Cut in half and serve.
Makes 4 panini.
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