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!