This is a perfect Summer evening dinner. It's fast, easy and light.
Use a hearty, crusty bread that won't get soggy.
The portobello mushrooms are a great healthy alternative to meat.
They are thick and "meaty" and filling.
Poblano peppers are not spicy at all, making them kid friendly.
I don't have a panini press so I just use my grill pan and press the panini with my heavy cast iron skillet.
Make sure you have all of your ingredients ready before you start grilling. They cook quickly and you don't want them to burn.
You will Need:
4 big Poblano peppers
4 Portobello mushrooms, sliced
1 loaf of crusty bread
1 bunch Green Onions
Jack Cheese, sliced
1/2 cup EVOO
Putting it all together:
Pre-heat oven to 450F. Wash poblanos and put them on a baking sheet into oven. Bake for 10-12 minutes. They should be charred, but not burned. Remove from oven and put peppers in a paper bag. Roll bag closed and let them steam for about 10 minutes. Remove from bag. Skins will peel off easily. Discard skins, using your fingers pop off the stems and squish out the seeds. Cut peppers in half.
Get all your ingredients ready before hand and set up in an assembly line. Slice bread, cheese, green onions, mushrooms. Have a brush and a bowl of Olive oil ready to brush onto bread.
Heat a grill pan over medium heat. Brush oil on bread place several pieces onto grill pan. Layer with cheese and veggies. Top with another piece of bread and press with a heavy pan. Cook for about 2 minutes, flip , press, cook another minute or two.
serve with ice cold lemon aid or tea.