Heart shaped portobello panini

  • 4 sun-dried tomatoes
  • 4 portobello mushroom caps, 60g each
  • 30g crumbled Gorgonzola or blue cheese
  • 1 tbsp., plus 1 tsp. olive oil
  • Salt and pepper
1) Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water and chop them.

2) Slice the stems off of the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices. Carefully cut each slice into a heart shape with a cookie cutter.

3) Top half of the heart shaped mushrooms with 1 tbsp. of tomatoes and 1 tbsp. of cheese. Top with remaining mushroom slices. Brush the top side of each sandwich with olive oil.

4) Preheat a large, nonstick skillet or griddle pan. Place the mushroom sandwiches in the pan carefully, oil side down, and cook for 2 minutes. Brush the top half with oil, flip, and cook for 2 minutes more. Season with salt and pepper, to taste, and serve.

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