Homemade Mushroom & Cheese Panini Packed with Flavor
How to Make a Delicious Mushroom and Cheese Panini at Home
This panini is loaded with healthy and flavorful mushrooms! The best part about making it at home is that you can pack in way more delicious ingredients than store-bought versions, and it’s incredibly simple. Enjoy a delightful brunch with this tasty panini paired with a refreshing glass of iced americano. It’s the perfect way to brighten your day!
Panini Ingredients- 1 Ciabatta bread
- 4 Fresh button mushrooms (Agaricus bisporus)
- 50g Oyster mushrooms (Pleurotus ostreatus)
- 20g Onion
- 1 Handful of shredded Mozzarella cheese
- 1 Slice of Cheddar cheese
- 2 Tbsp Ricotta cheese
Mushroom Sauté Seasoning- 2 Tbsp Balsamic glaze
- 2 Tbsp Olive oil
- 2 Tbsp Balsamic glaze
- 2 Tbsp Olive oil
Cooking Instructions
Step 1
First, trim the tough ends off the button mushrooms with a knife. Gently peel the skins if they appear dirty. Then, thinly slice the mushrooms lengthwise for a pleasant texture when cooked.
Step 2
For the oyster mushrooms, cut off the tough base. Quickly rinse them under running water, then gently separate the clusters and pat them dry. Avoid over-washing to preserve their delicate flavor.
Step 3
Peel the onion and slice it thinly into strips.
Step 4
Heat a frying pan over medium-high heat and add 1 tablespoon of olive oil. Sauté the sliced onions until they become translucent and fragrant.
Step 5
Once the onions are softened, add both the sliced button mushrooms and oyster mushrooms to the pan. Sauté them together until the mushrooms have softened and released their moisture.
Step 6
When the mushrooms are cooked, pour in the balsamic glaze (2 tablespoons). Continue to cook, stirring gently, allowing the glaze to reduce and coat the mushrooms. This will caramelize the mushrooms and add a wonderful depth of flavor. You can adjust the amount of balsamic glaze based on the quantity of mushrooms.
Step 7
The mushrooms are ready when the balsamic glaze has thickened and coated them with a rich, glossy brown color. Set the cooked mushroom mixture aside.
Step 8
Reduce the heat to medium-low. Lightly grease another pan with 1 tablespoon of olive oil. Place the halved ciabatta bread, cut-side down, onto the pan. Toast until lightly golden brown and slightly crisp, then flip and toast the other side. Be careful not to over-toast; you want a gentle crispness.
Step 9
On the toasted inner side of one half of the ciabatta, spread 1 tablespoon of ricotta cheese evenly. This creates a creamy base for the other ingredients.
Step 10
Layer the slice of cheddar cheese over the ricotta, followed by a generous handful of shredded mozzarella cheese. Don’t be shy with the cheese – it’s what makes a panini truly delicious!
Step 11
Finally, spoon the sautéed mushroom mixture evenly over the cheese layer.
Step 12
Place the other half of the ciabatta bread on top to complete the sandwich. Gently press down with a spatula to help the ingredients meld together. If you have a grill pan, using it will give your panini attractive grill marks.
Step 13
The panini is ready once the cheese is fully melted and gooey, and the bread is perfectly golden brown. Ensure the cheese is nicely melted before serving.
Step 14
Slice the warm panini in half, perhaps showing the delicious filling, and serve immediately. Enjoy your homemade mushroom and cheese delight!
