Grilled Panini With Portabello Mushrooms And Red Onions

Recipe Ingredients

		Basil Vinaigrette
1/3 cup	13g / 0.5oz	Fresh basil leaves
2 tablespoons	30ml	White balsamic vinegar
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Dijon mustard
1/2 teaspoon	2.5ml	Coarse salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/4 cup	59ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil
		Panini
4		Portabello mushrooms - (1 lb, 4 oz) (large)
1		Red onion - thinly sliced (large)
8		Thin rustic bread slices
36		Baby arugula leaves - (2 oz) - stems trimmed
4 oz	113g	Fontina cheese - thinly sliced
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Dried red pepper flakes - to taste
		Olive oil spray - as needed

Recipe Instructions

For the Basil Vinaigrette: Combine the basil leaves, vinegar, garlic, mustard, salt and pepper in a mini-processor. Add the oil; mix well. (This can be made a few hours ahead and left at room temperature.) Set aside 3 tablespoons plus 2 teaspoons for the mushrooms and onions.

For the Panini: Heat the oven to 375 degrees. Brush mushrooms clean; wash them only if they're especially dirty by placing them in a colander and quickly rinsing with cold water. Dry with paper towels. Trim off any bruised spots, tough or dirty ends or edges. Trim mushroom stems and use a melon baller or a grapefruit spoon to remove the gills.

Brush both sides of the mushrooms with 2 tablespoons plus 2 teaspoons of the reserved vinaigrette. Arrange the mushrooms in a single layer on a baking sheet.

Place the onion slices in a bowl; toss with the remaining reserved tablespoon of vinaigrette. Mound them on the baking sheet with the mushrooms. Bake until the mushrooms are tender and the onions are cooked down but still retain some texture, about 25 to 30 minutes.

Set them aside until cool enough to handle, then cut the mushrooms on the bias into 4 to 5 slices. Coarsely chop the onions. (This can be done several hours ahead; keep at room temperature.)

To assemble, brush some vinaigrette on the bread. Divide the onions evenly and spread them on 4 slices. Arrange the arugula on each to cover, dividing evenly. Layer the cheese over each. Fan each portabello, overlapping, over the cheese. Season with salt, pepper and red pepper flakes. Close the panini. (This can be done several hours ahead.)

Spray oil on a large grill pan or frying pan. Heat until hot over medium heat; lightly spray oil on the outer surfaces of the panini. Cook, covered, until browned on one side, 3 minutes; turn, gently compress, then brown the other side, about 3 minutes more. Let rest 5 minutes before cutting in half. Serve hot.

This recipe yields 4 servings.

Each serving: 370 calories; 757 mg sodium; 33 mg cholesterol; 18 grams fat; 7 grams saturated fat; 38 grams carbohydrates; 16 grams protein; 3.98 grams fiber.

Source:
The Los Angeles Times, 04-17-2002

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