Stuffed Portobello Panini
- 1 small lemon
- 4 tsp. extra-virgin olive oil
- 1 1/2 tsp. reduced-sodium soy sauce
- 1 clove garlic
- 1 tbsp. chopped fresh thyme
- 1/2 tsp. Freshly ground black pepper
- 4 portobello mushroom caps
- 2 large plum tomatoes
- 1/2 c. canned chickpeas
- 1 tbsp. sherry vinegar
- 2 tbsp. diced red onion
- 2 oz. farmer's cheese
- 1/4 tsp. kosher salt
- 1/4 tsp. Freshly ground pepper
- 4 slice Crusty bread
- 1 c. baby arugula leaves
- In a small bowl, combine lemon zest and juice, 2 teaspoons of the oil, the soy sauce, garlic, 2 teaspoons of the thyme, and the pepper; brush over mushroom caps.
- Marinate at room temperature while preparing an outdoor grill with a medium-hot fire (or preheating a stove-top grill pan).
- In a small bowl, combine tomatoes, chickpeas, vinegar, red onion, cheese, salt, pepper, remaining 2 teaspoons of the oil, and remaining thyme.
- Grill bread slices 2 minutes per side, until lightly toasted.
- Place on 4 plates.
- Grill mushrooms, gill sides down, 4 minutes.
- Turn caps over and fill with tomato mixture.
- Cover grill; continue to grill 3 to 5 minutes (if making on grill pan, invert a large bowl over mushrooms), until mushrooms are just tender but still hold their shape.
- Place a mushroom over each bread slice.
- Top with arugula leaves.
lemon, extravirgin olive oil, soy sauce, clove garlic, thyme, freshly ground black pepper, portobello mushroom caps, tomatoes, chickpeas, sherry vinegar, red onion, s cheese, kosher salt, freshly ground pepper, crusty, baby arugula
Taken from www.delish.com/recipefinder/stuffed-portobello-panini-4306 (may not work)