Grilled Portabella Panini with Artichoke Tapenade

This recipe comes from the site the Type A Housewife, which I came across on Finding Vegan.  The name sums it up perfectly.  If you love the juice buttery tasty of mushrooms, combined with a creamy, rich artichoke and kalamata olive spread on top of thick italian peasant bread... you will flip for this recipe!  Wow, that was an excessively long sentence.  Almost like a thesis.  Anyway, this recipe is super easy to make, and provides the perfect panini fix.  I've been wanting to make a grilled sandwich since I went vegan, and this does not disappoint.  Keep in mind however, that if you are not a big mushroom fan this will prove terribly gross.  In fact it took me a bite or two to push past the idea of a freaking huge mushroom and just enjoy the rich delicious flavors.  You will be very impressed with this recipe, as I was.  Read on for the full recipe [...]

Ingredients: (makes 2 sandwiches)
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 large portabella mushroom caps, washed with a damp paper towel
1/2 cup marinated artichoke hearts (found in store this way)
2 tablespoons sun dried tomatoes, chopped
1/4 red pepper
1/4 cup kalamata olives, pitted
4 think slices of bread

This recipe has a few alterations, based on personal preferences, and a time constraint I was in.  This did not distract from a fantastic recipe however!  Start by combining the balsamic vinegar and olive oil  in a shallow dish, and stir.  Place the mushroom in the dish and let it marinate, flipping after a few minutes.  Next we will make the tapenade while waiting for the mushroom to marinate(until the next step in complete).

Combine the artichoke hearts, sun dried tomatoes, red pepper, and olives into a food processor.  Pulse until coarsely chopped; set aside. Once this is done, poor a small amount of olive oil in a pan over medium to medium-low heat.  Once heated cook the mushrooms, flipping half way through.  Cook until tender.  Remove from the pan and clean out the pan, so the dirtied olive oil doesn't get on the bread in the next step.

Cut four thick pieces of bread.  Spread the tapenade on all four slices.  This will made either side juice and flavorful.  Pour a bit of olive oil in the pan, place the cooked mushrooms between the bread, tapenade face in, and place in the pan.  Cook until each panini is golden brown on both sides, flipping as needed.  Done!

I could see this recipe fitting in well with some home made baked potato wedges with ketchup, but that's just a guess.  I sure hope you try this recipe if love mushrooms like I do!