Portobello Panino with Comice Pears

Portobello Panino with Comice Pears

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Credit: Jennifer Jasinski, Executive Chef/Owner, Rioja, Denver
The National Culinary Review, July/August 2010

Ingredients

24 portobello mushrooms
12 oz. extra-virgin olive oil
Salt and black pepper, as needed
12 Comice pears
24 whole-wheat panini rolls
12 oz. fresh arugula
1½ lbs. Gorgonzola cheese
1½ lbs. mixed greens
36 oz. balsamic vinaigrette
1½ cups Basil Aïoli (recipe follows)

Basil Aïoli
1¼ cups olive oil
5 garlic cloves
1 T. Dijon mustard
2 T. lemon juice
1 large egg yolk
1½ oz. (about 2 cups) chopped fresh basil
Pinch of sugar
Salt and pepper

Instructions

1. Remove mushroom gills with spoon; clean mushrooms with wet towel. Toss mushrooms with oil; season with salt and pepper. Slowly grill until tender. (May be grilled ahead and rewarmed, or grilled to order.) Slice ¼-inch thick.

2. Cut pears in quarters lengthwise; core. Slice ¹/8-inch thick.

3. To assemble sandwich: Cut 1 panini roll in half. Spread 1 T. basil aioli on cut side. Layer with slices from ½ pear, ½ oz. arugula, 1 oz. Gorgonzola and 1 sliced warm mushroom. Cut sandwich; plate. Serve with side of 1 oz. mixed greens tossed with balsamic vinaigrette, salt and pepper.

Basil Aïoli
Method: In small pot, put oil and garlic cloves on medium heat until garlic is golden-brown. Strain cloves from oil. Cool oil; reserve. In food processor, add roasted garlic, mustard, lemon juice and egg yolk; start to process. Add basil; process 1 minute. Slowly stream in cooled oil to emulsify. Add sugar and salt and pepper, to taste. Transfer aïoli to small container. Refrigerate.

Yield

24 servings

Tags

Main Dish, The National Culinary Review

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Association of Nutrition & Foodservice Professionals