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.