PORTOBELLO MUSHROOM PANINI WITH HERB PESTO

SERVES 4 PANINI

FOR THE HERB PESTO

1 1/3 cups (200g / 7oz) peas (fresh or frozen)

1 handful fresh basil

1 cup (240 ml) olive oil

2 garlic cloves

2 tbsp. chopped cashews

1 tbsp. salt

FOR THE PICKLED ONIONS

2 red onions

1/2 cup (100 ml) apple cider vinegar

2 tsp. agave nectar

FOR THE MUSHROOMS

8 portobello mushrooms

1/4 cup (60 ml) olive oil

1/2 tsp. coarse sea salt

4 sourdough rye rolls

NUTRITIONAL VALUES

Calories: 797kcal
Fat: 73.7g (10.7g S.Fat)
Carbs: 35.5g
Protein: 7.2g
Sugar: 14.2g
Sodium: 1850mg

METHOD

In a blender, combine all the ingredients for the herb pesto.

To make the pickled onions, cut the onions into wedges and place them in a cast-iron saucepan with the vinegar and agave nectar. Bring to a boil over direct heat. Then, over low heat, gently braise them until the vinegar has completely evaporated.

Clean the mushrooms by removing the stems (do not throw them away; simply grill them separately and add them to the panini). Brush each cap with 1 1/2 teaspoons olive oil, season with coarse sea salt, and grill for 5 minutes on each side over direct heat.

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

RECIPE NOTES

The pickled onions can also be made ahead of time in the kitchen on the stove. In this case, cook the ingredients on high heat for a few minutes before braise them on low heat.