Mushrooms, beetroot and goat’s milk cheese on panini

2 servings By Food24
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Ingredients (10)

1.00 beetroot
1.00 bread — panini rolls
2.00 garlic — cloves
0.00 fresh chillies — 573
250.00 g portabellini mushrooms — sliced
10.00 ml butter
0.00 sea salt and freshly ground black pepper
100.00 g goat's milk cheese — soft
0.00 sea salt and freshly ground black pepper
0.00 beetroot — or lettuce, to garnish
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Preheat the oven to 200 &degC.
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.

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