Rosemary Garlic and Mushroom Panini
Elevate your sandwich game with this hearty and flavorful Rosemary Garlic and Mushroom Panini! Featuring sautéed cremini mushrooms infused with aromatic garlic and fresh rosemary, this sandwich is layered with gooey melted mozzarella, crisp baby spinach, and sandwiched between buttery, golden sourdough bread. It’s a perfect blend of earthy, cheesy, and herby goodness that’s easy to prepare in just 25 minutes. Whether served for lunch, dinner, or as a gourmet snack, this panini is an irresistible choice for mushroom lovers and comfort food enthusiasts alike. Perfectly crisp and loaded with bold flavors, this recipe is a delightful fusion of savory satisfaction and wholesome ingredients!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 1 teaspoon Fresh rosemary
- 200 grams Cremini mushrooms
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 slices Sourdough bread slices
- 2 tablespoons Butter
- 120 grams Mozzarella cheese
- 50 grams Baby spinach leaves
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Mince two of the garlic cloves and add them to the skillet, cooking for 30 seconds or until fragrant.
Add the sliced cremini mushrooms to the skillet and sauté for 6-8 minutes, stirring occasionally, until they are tender and browned.
Add the chopped fresh rosemary, salt, and black pepper to the mushrooms. Stir to combine, then remove the skillet from heat and set aside.
Take the remaining garlic clove, mince it finely, and mix it with the butter in a small bowl to create garlic butter.
Spread the garlic butter evenly on one side of each sourdough bread slice.
Place two slices of bread, buttered side down, on a clean surface or panini press.
Layer the sautéed mushrooms, mozzarella cheese, and baby spinach leaves evenly on the non-buttered side of the bread slices.
Top with the remaining two slices of bread, buttered side up, to form two sandwiches.
Preheat a panini press or grill pan over medium heat.
Carefully place the sandwiches onto the press or grill pan. Cook for 4-5 minutes, pressing down gently, until the bread is golden brown and crispy, and the cheese is melted.
Remove the panini from the heat, slice each sandwich in half, and serve immediately.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 2915 mg | 127% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.7 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 997 mg | 77% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1577 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
