PORTOBELLO MUSHROOM PANINI WITH HERB PESTO

Good

% Daily Values based on a 2,000 calorie diet

Step 1

2. For the pickled onions, cut the onions into wedges, combine them with the vinegar and agave nectar in a cast-iron saucepan and bring to a boil over direct heat. Then gently braise them over indirect heat until the vinegar completely evaporates.

Step 2

Cut the bread rolls open, spread the bottom half with pesto and top with the mushrooms and pickled onions. Cover with the tops of the rolls and weigh down the panini with the preheated bricks. Grill over direct heat until crispy, 5 to 7 minutes.

Step 3

Clean the mushrooms and cut off the stems do not throw them away; simply grill them separately and add them to the panini). Brush each cap with 12 teaspoons olive oil, season with coarse sea salt and grill them over direct heat for 5 minutes each side.

Step 4

Step 1 - for the herb pesto purée Al ingredients in a blender