Mushroom and Manchego Panini

  • darklykawaii Posted: 02/19/12
    Worthy of a Special Occasion

    My husband loved this sandwich, saying it was the best ever and better than any panini that he'd had at panera's. I did a few substitutions: dried thyme, 16 oz baby Bella since we had nothing more exotic, red wine vinegar, and ciabatta instead of sourdough. I also spread it across the entire loaf, making about double the servings with only upping the cheese. I can't imagine that many mushrooms just for four servings.

  • dtougas Posted: 02/26/12
    Worthy of a Special Occasion

    Great recipe! Was really looking forward to this as Manchengo is a delicious cheese. Could have used more cheese, but it melted wonderfully!. Very easy recipe. We will make it again.

  • promogal Posted: 04/08/13
    Worthy of a Special Occasion

    Delicious, perfect recipe!

  • Phebec Posted: 03/05/12
    Worthy of a Special Occasion

    My husband has started to enjoy cooking, now that we are in a dinner club. He found this recipe and made it now twice and it is simply delicious! We used sourdough bread (which I frozen from a previous purchase), cremini mushrooms and Manchego from Costco, It is pretty simple once the prep work is done. Served with broiled asparagus or a nice salad and you have a complete meal! We will definitely be making this recipe again (my husband will anyways!)

  • phoebe1214 Posted: 07/22/13
    Worthy of a Special Occasion

    Very good recipe. we loved it for a simple weeknight meal. I used only baby bellas because the mix is too expensive. Unlike other reviewers, I thought that it wasn't enough mushroom, so used more mushroom on each sandwich than it called for: about 2/3s of the mushrooms just for the two of us, but kept the cheese amounts what they were supposed to be. I served it with a salad and it was a great meal.

  • carolfitz Posted: 07/29/14
    Worthy of a Special Occasion

    Excellent sandwich. Made to directions, prepping the mushrooms in the morning. If, like me, you buy whole mushrooms rather than pre-sliced allow more skillet-time for the liquid to evaporate. Served with a spicy tomato soup (Gourmet Magazine Dec 2004) & slaw.


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