Mouthwatering Mushroom and Goat Cheese Panini Recipe for a Sweet and Salty Surprise
Prepare for a taste sensation quite like no other when you stack, press, and try my mushroom and goat cheese panini recipe, loaded with sweet, salty, and earthy flavors.
Mushroom and Goat Cheese Panini Recipe
This panini recipe is not only great for vegetarians, but also anyone who loves creative and bold flavors that work harmoniously together.
The earthy, almost meaty flavor of the fried mushrooms and the chewy, sweet apricots bound on a bed of lusciously soft and salty goat cheese between the crunch of the toasted or fried bread is an utterly majestic combination.
Add a little freshness with the basil, and this really is a panini that defies expectations. Encourage someone who, say, loves a steak panini, for example, and see how much the unique flavor profile captivates them.
Ingredients
To make my mushroom and goat cheese panini, you’ll need the following ingredients:
- Panini Bread – 2 rolls
- Mushrooms – 5 oz (140 grams), sliced and sauteed
- Apricots – 12 dried apricots, chopped
- Goat Cheese – 3 oz (85 grams)
- Spinach – a handful
- Basil – 1 sprig
- Olive Oil – 1 tbsp
- Salt and Pepper, a pinch
Step-by-Step Instructions
Step 1 – First, slice up the mushrooms and sautee them in a pan over medium heat with 1 tbsp of olive oil for about 5 minutes. Add a pinch of salt and black pepper to the mushrooms at the end.
Step 2 – Next, assemble your paninis. Halve the panini bread roll, and on one half lay your mushrooms and crumble some goat cheese over the top, finished with some basil leaves.
On your other half, cut your apricots and lay them on the bread with crumbled goat cheese, then top with basil leaves.
Step 3 – Bring both halves of the panini together, ready to be cooked. If you have a panini press, you’ll want to leave each panini in for around 3-5 minutes, so that the bread is beautifully toasted and your cheese melts, binding all the ingredients together.
If you don’t have a panini press, then fear not. Instead, place the assembled panini in a pan on high heat. Then, press down on top of them with a large object, such as a cooking pot or a grill press (if you have one), and keep them pressed.
Use your best judgment, but a good rule of them is to look at the cheese. If you can see the goat cheese has melted, your paninis should be good to go.
If you try the paninis and they’re a little on the warm side, rather than piping hot, you can always put them back in the pan, and press for a little longer until they’re ready.
Look at those colors! That gooey white cheese looks utterly wonderful, binding the fibrous deep orange apricot, pink and charred fleshy mushroom, and crushed basil leaves together in a marriage of unrivaled flavor.
In my eyes, this is what cooking is all about: trying some new and exciting combinations, and seeing what wonderful culinary creations you can come up with.
I really hope you enjoy these delicious paninis, and wow your friends and dinner guests with them.
Mushroom and Goat Cheese Panini Recipe Card
Mushroom and Goat Cheese Panini
Ingredients
- 2 panini bread rolls (or 4 slices of your favorite bread)
- 5 oz (140 grams) of mushrooms
- 12 dried apricots
- 3 oz (85 grams) of goat cheese
- a handful of spinach
- 1 sprig of basil
- 1 tbsp of olive oil
- a pinch of salt and black pepper
Instructions
- First, slice up the mushrooms and sautee them in a pan over medium heat with 1 tbsp of olive oil for about 5 minutes. Add a pinch of salt and black pepper to the mushrooms at the end.
- Next, assemble your paninis. Halve the panini bread roll, and on one half lay your mushrooms and crumble some goat cheese over the top, finished with some basil leaves. On your other half, cut your apricots and lay them on the bread with crumbled goat cheese, then top with basil leaves.
- Bring both halves of the panini together, ready to be cooked. If you have a panini press, you’ll want to leave each panini in for around 3-5 minutes, so that the bread is beautifully toasted and your cheese melts, binding all the ingredients together.
If you don’t have a panini press, then fear not. Instead, place the assembled panini in a pan on high heat. Then, press down on top of them with a large object, such as a cooking pot or a grill press (if you have one), and keep them pressed for 2-3 minutes on each side. Use your best judgment, but a good rule of them is to look at the cheese. If you can see the goat cheese has melted, your paninis should be good to go.
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