Grilled Triple Mushroom Panini

Breaking: Hummus and Gravy go well together

Here is the latest from the Field Roast Grill Master blog.  Its been a blast creating recipes for the innovative Grain Meat Company out of Seattle.  I promise to post some more content after the bar exam is over next week.  Sorry for the delay!

If I have to describe mushrooms in one word it’d be “luxurious.”  They are earthy, rich and perfect for the grill.  Field Roast Wild Mushroom deli slices are made from a variety of fresh mushrooms so they impart many of the same characteristics.  This Panini can be grilled a variety of ways. Over an open fire with a cast iron grill press, a counter-top Panini press, a skillet or in the oven if you’re feeding a crowd.  The hummus pairs nicely with the grilled mushrooms and deli slices.  When you dip the Panini in the mushroom gravy you truly are living in the lap of luxury.  Enjoy!

Ingredients

• 2 packages Field Roast Wild Mushroom Deli Slices
• 2 large Portobello mushrooms
• 1 cup hummus 
• 4 ounces baby spinach
• 8 slices sturdy, thinly sliced bread
• 2 tbsp liquid aminos, tamari or soy sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper
• 1 cup mushroom gravy (I used Field Roast Davy’s Porcini Mushroom Gravy)

Instructions

1. Stir the spices into the liquid aminios and coat the Portobello mushrooms.  
2. Grill the mushrooms until soft, about 5 minutes per side.
3. Thinly slice the grilled mushrooms and set aside.
4. Assemble the Panini’s: spread a heaping table spoon of hummus on each slice of bread.  Layer 3-4 slices of the Field Roast Wild Mushroom on 4 of the slices.  Cover with the sliced grilled mushrooms and a handful of spinach.  Put the other slice of bread on top and press down
5. Grill about 5 minutes per side over medium-low heat.  Be careful not to burn!  (Also, feel free to use any of the grilling methods mentioned above)
6. Serve alongside warm mushroom gravy for dipping