Portobello Panino
 
  With sliced, grilled Portobello mushrooms, Arugula, tomatoes and Parrano on country bread.  
     
     
 
  • 2 slices country bread
  • 1/4 pound grilled, sliced Portobello mushrooms
  • 2 tbsp washed and chopped Arugula
  • 3-4 tomato slices
  • 1 slice Parrano
  • Salt and pepper
  • 1/4 oz. prepared balsamic vinaigrette
  
     
 
  1. Warm the sliced Portobello mushrooms in a non stick skillet over low heat.
  2. Meanwhile toss the Arugula with salt and the balsamic vinaigrette.
  3. Place the tomatoes on one slice of bread and season with salt and pepper. Cover with the tossed Arugula and then arrange the warmed Portobello mushrooms over the lettuce. Top with a slice of Parrano and the second slice of bread. Serve at once.
  
     
    To grill the Portobello Mushrooms  
 
  • 1 pound Portobello Mushrooms
  • 2-3 tbsp olive oil
  • Salt to taste
 
     
 

Preheat a grill or broiler. Rub the mushrooms generously with olive oil and season with salt. Grill or broil 2-3 minutes on each side, basting with additional olive oil if they are getting too dry. When tender remove from heat, allow to cool and slice. May be stored in the refrigerator for 1-2 days. Will make enough mushrooms for 4 sandwiches.