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Portobello Mushroom and Goat’s Curd Sandwiches
Description
Portobello Mushroom and Goat’s Curd Sandwiches are a delicious and easy meal for two. Start by preparing 4 large Portobello mushrooms, removing their stems by wiggling and twisting them out. Brush these mushrooms with olive oil. Then, take two mushrooms and fill their undersides with baby spinach or cavolo Nero, adding dollops of goat's curd on top. Close these with the remaining mushrooms, creating sandwiches with the fillings inside. Heat these in a panini press for about 5 minutes. Once done, add slices of avocado, fresh basil leaves, and toasted pine nuts on top for extra flavor. A sprinkle of sea salt, black pepper, and a side of lemon wedges.
Ingredients
Instructions
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Preheating and Prepping the Mushrooms:
By powering up the panini press. Take the mushrooms and brush both the top and bottom surfaces with olive oil, ensuring they are well-coated.
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Assembling the Mushroom Sandwiches:
Select two mushrooms to act as the base and fill their dark brown caps with fresh spinach. Add dollops of goat's curd atop the spinach. Cap off each assembly with another mushroom, ensuring the dark caps face inward, creating a sandwich. Carefully position your mushroom creations in the warm embrace of the preheated panini press. If the press protests with a tight fit, employ metal tongs to gently persuade it to accommodate your mushroom sandwiches. Toast them for a splendid five minutes by being thoroughly cooked. Once achieved, transfer them to a kitchen paper sanctuary, allowing any excess juices to gracefully withdraw.
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The Final Flourish:
Overdo your mushroom panini masterpieces with slices of ripe avocado, fresh basil leaves, and a sprinkle of pine nuts. Season with salt and pepper to taste, and present your culinary creations alongside wedges of lemon, ready to transform each bite into a zesty sensation.
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