Andrew’s Spinach And Mushroom Panini

4 servings
15 min prep time
40 min total time

Quick, easy, toasty and delicous, this panini will melt in your mouth. 


1 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


  • 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.