It's almost the New Year and this time, your resolution to eat healthier foods can be a lot easier to keep with Ellie Krieger's new cookbook, The Food You Crave: Luscious Recipes for a Healthy Life. The portobello panini with gorgonzola and sun-dried tomatoes recipe not only sounds delicious but is really simple to make and could be served with a side salad to make a great filling lunch. After the recipe, she notes "that there are five basic tastes our tongues can detect: sweet, sour, salty, bitter, and, only recently recognized by western science, umami, a Japanese word that loosely translates to 'deliciousness.'" Mushrooms, tomatoes, and cheese are chock full of umami—or as you'll come to call it, "mm-yummy." (sidenote: my New Year's resolution is to stop making bad food puns...looks like I'm off to a bad start.)
Portobello Panini with Gorgonzola and Sun-Dried Tomatoes
Cook the Book: Portobello Panini with Gorgonzola and Sun-Dried Tomatoes
About This Recipe
- 4 sun-dried tomatoes (not oil packed)
- Boiling water
- 4 portobello mushrooms (2 ounces each)
- 1/4 cup Gorgonzola cheese
- 1 tablespoon plus 1 teaspoon olive oil
- Salt and freshly ground pepper to taste
Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water, pat dry, and chop them.
Slice the stems off the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices. Top half of the mushrooms with 1 tablespoon of the chopped tomatoes and 1 tablespoon of the cheese. Top with the remaining mushroom slices. Brush the top side of each "sandwich" with some of the oil.
Preheat a large nonstick skillet or grill pan over medium-high heat until good and hot. Place the mushroom sandwiches in the hot pan carefully, oiled side down, and cook for 2 minutes, Brush the top half with the remaining oil, flip with a spatula, and cook until the mushroom softens and begins to brown and the cheese is melted, about another 2 minutes. Season with salt and pepper and serve.