Caramelized Portobello and Onion Panini with Chaumes
There are so many reasons why I love being a food blogger and one of them is getting sent amazing products to try. I was recently sent a shipment of different cheeses from Ile De France Cheese, so I decided to make a caramelized portobello and onion panini using the Chaumes cheese. This cheese is very soft with a slightly nutty flavor as well as hints of butter. My kids LOVED this cheese and couldn’t get enough–they ate half the block with dinner. The sandwiches turned out delicious and I loved the onions, mushrooms, and garlic mixed with the soft and flavorful cheese. Needless to say, I will be buying more Chaumes cheese in the future.
Caramelized Portobello and Onion Panini with Chaumes:
Ingredients:
- 1 tbsp olive oil
- 1/2 sweet yellow onion, sliced
- 3 portobello mushrooms, sliced into small chunks
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- Four slices of Tuscan or Sourdough bread
- Chaumes cheese, sliced
Heat the olive oil in a skillet over medium heat. Add the onions and sauté them for 10 minutes before adding the mushrooms. Continue cooking for 5-7 minutes or until the mushrooms are golden brown and the onions are caramelized and tender.
Add the minced garlic to the pan and stir constantly for 1 minute. Remove the pan from the stove and set it aside.
Preheat the panini grill, grill pan, or cast iron skillet.
Layer one piece of bread with the slices of Chaumes, top the cheese with the onions and mushrooms mixture then place the other piece of bread on top. Side Note: I cook my sandwiches dry (no butter or oil) because they are healthier and they turn out extra crispy, but feel free to butter your bread if desired.
Place the sandwich in the panini maker for 5 minutes. Slice in half and serve immediately. Enjoy.
Equipment
- Panini Maker, Grill Pan, or Cast Iron Skillet
Ingredients
- 1 tbsp olive oil
- ½ sweet yellow onion sliced
- 3 portobello mushrooms sliced into small chunks
- 1 clove of garlic minced
- Sea salt and freshly cracked pepper to taste
- 4 slices of Tuscan or Sourdough bread
- Chaumes cheese sliced
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onions and sauté them for 10 minutes before adding the mushrooms.
- Continue cooking for 5-7 minutes or until the mushrooms are golden brown and the onions are caramelized and tender.
- Add the minced garlic to the pan and stir constantly for 1 minute. Remove the pan from the stove and set it aside.
- Preheat the panini grill, grill pan, or cast iron skillet.
- Layer one piece of bread with the slices of Chaumes, top the cheese with the onions and mushrooms mixture then place the other piece of bread on top. Side Note: I cook my sandwiches dry (no butter or oil) because they are healthier and they turn out extra crispy, but feel free to butter your bread if desired.
- Place the sandwich in the hot panini maker for 5 minutes. Slice in half and serve immediately. Enjoy. Side Note: If you are using a grill pan or skillet, cook for 3-4 minutes, until golden brown, then flip over and cook for another 3 minutes, or until golden brown and melty.
