PORTOBELLO MUSHROOM PANINI WITH HERB PESTO

Name: PORTOBELLO MUSHROOM PANINI WITH HERB PESTO
Cuisine: European, Mediterranean, Italian
Ingredients: FOR THE HERB PESTO 1à cups (200 g) peas (fresh or frozen) 1 handful fresh basil 1 cup (240 ml) olive oil 2 garlic cloves 2 tablespoons chopped cashews 1 tablespoon salt; 1 1/3 frozen peas; 2 red onions; 1/2 cup apple cider vinegar; 2 Tsp agave nectar; 8 portobello mushrooms; 1/4 cup olive oil; 1/2 tap sea salt; 4 sourdough rye rolls

4 steps

Updated at: Thu, 17 Aug 2023 09:04:54 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories7236 kcal (362%)

Total Fat327.7 g (468%)

Carbs884.9 g (340%)

Sugars67.2 g (75%)

Protein160.3 g (321%)

Sodium14222.1 mg (711%)

Fiber50.5 g (180%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

200gpeas

fresh, or frozen

1 handfulfresh basil

1 cupolive oil

2garlic cloves

2 tablespoonscashews

1 tablespoonsalt

1.33frozen peas

Instructions

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