Portobello Mushrooms With Taleggio and Pesto Panini

• 2 ciabatta rolls
• 2 tablespoons basil pesto
• 4 large portabella mushrooms, stems removed
• 2 tablespoons balsamic vinegar
• 3 12 ounces taleggio cheese
• sea salt
• fresh ground black pepper
• vegetable oil, for sauting and brushing

1. Preheat a Panini grill.
2. Trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick.
3. Slice open lengthwise.
4. Spread the pesto on the inside of each roll.
5. Brush the mushrooms with oil and drizzle with balsamic vinegar; season with salt and pepper and grill for 1-2 minutes in the preheated Panini press.
6. Place the mushrooms on roll bottoms and top with the cheese; cover with roll tops.
7. Brush both sides of the Panini with a little oil and grill in the preheated Panini grill for 2-3 minutes or according to the manufacturers instructions.
8. The bread should be golden brown and the filling warmed through.
9. Serve with a dollop of grainy mustard on the side for dipping.

ciabatta rolls, basil pesto, portabella mushrooms, balsamic vinegar, taleggio cheese, salt, fresh ground black pepper, vegetable oil

Taken from www.food.com/recipe/portobello-mushrooms-with-taleggio-and-pesto-panini-511492 (may not work)