Andrew’s Spinach And Mushroom Panini 4 servings 15 min prep time 40 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Quick, easy, toasty and delicous, this panini will melt in your mouth. Ingredients1 medium sweet red bell pepper 2 portobello mushrooms 3 tablespoons olive oil 2 tablespoons chopped thyme 1 teaspoon chopped rosemary 1 clove garlic , minced Salt and freshly ground pepper 8 ounces Vermont Creamery Goat Cheese 2 tablespoons imported green olives, chopped 1 tablespoon capers, rinsed and chopped 8 slices sourdough or country bread 1 cup loose baby spinach Directions STEP 1 Char red pepper over a flame or under broiler until blackened. Place in covered bowl to steam for 5 minutes. Remove char and stem from pepper; slice into 1/4-inch strips. STEP 2 Steam and scrape out the gills of mushrooms with a spoon. Cut in half; slice into 1/4-inch slices. STEP 3 Heat olive oil in large skillet over medium heat. Add mushrooms; sauté until wilted and tender. STEP 4 Stir in thyme, rosemary, and garlic. Season with salt and pepper. Remove from heat. Allow to cool. STEP 5 Combine goat cheese, mushroom mixture, roasted red pepper, olives, and capers in bowl. Spread goat cheese mixture onto one side of bread slices. Top with a handful of spinach and another slice of bread. STEP 6 Brush outside of bread with olive oil. Cook in a panini grill or in a heavy-bottomed sauté pan until golden. Turn once if cooking in a sauté pan. Cut in half or in quarters. Related Recipes Asparagus Tartines With Crème Fraîche and Soft-Boiled Egg Creamy Spinach & Feta Soup Greek-Style Feta and Spinach Salad Tart Cherry & Walnut Salad with Classic Crumbled Goat Cheese Southwestern Grain Bowl Harvest Farro Salad