Mushrooms, beetroot and goat's milk cheese on panini

Recipe from: 3/11/2004 12:00:00 AM

Ingredients 10
Servings 1


Serving Change
  • 1
    small bunch fresh beetroot
  • 1
    panini, halved
  • 2
    garlic cloves
  • olive oil
  • 250
    Portabellini mushrooms, sliced
  • 10
  • salt and freshly ground black pepper
  • 100
    soft goat's milk cheese
  • salt and freshly ground black pepper
  • washed beetroot or lettuce leaves to garnish


Preheat the oven to 200 °C.
Clean the beetroot and roast in the oven until soft and done (about an hour).
Remove from the oven and leave to cool. Peel and slice thinly.
Rub the panini halves with the garlic cloves and drizzle with olive oil.
Stir-fry the mushrooms in the butter until soft but still firm.
Season well with salt and pepper. Remove from the heat and set aside.
Heat a griddle pan until very hot and toast the panini halves until charred.
Slice the cheese into rounds and arrange on top of the bread, followed by the beetroot and mushrooms.
Garnish with beetroot or lettuce leaves.

Read more on: roast  |  stir-fry


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