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 Summer Mango and Tomato Gazpacho with Lime Fromage Blanc Sorbet Goat Cheese Mini Souffles Antipasto Cheeseboard Honey Fresh Goat Cheese Flatbread Summer Vegetable Tart Lamb Burgers