Its PANINI time again!!!
And it semi-features a particular ingredient that I have been fighting with myself about-for years.
Dose ‘shrooms, guys.
Me + mushrooms = not friends
I have been known to ‘sneak’ them into meals to fool myself. And mince them to oblivion and add to ground meats. And I would be lying if I said I didn’t kinda get the bad chills when their freaky little selves end up on my pizza at a restaurant.
Even with all this resistance, I still try to incorporate them as much as I can because…well…healthy. And maybe it’s that inner foodie in me that knows I should like a healthy, nutrient packed nat-uraaal ingredient.
In the past, I have always grabbed Portobello mushrooms, but the day I found a two pound package of white mushrooms, was the day I decided I needed to try again with mushrooms.
Two pounds is definitely ambitious for a mushroom hater, but go big or go home and they may have been on a MAJOR sale and what better time to convince yourself you like something?!
Steven on the other hand…LOVES them. I think it is a guy thing anyway.
Backup plan: Feed Steven mushrooms for daaaayz.
I gave those mushrooms a fighting chance by putting them in a cozy little butter bath next to some onions doin’ their thang and sizzling away.
I am an extra virgin olive oil girl 98% of the time but some things need buttery magic.
While those cooked and smelled, dare I say…delightful? I prepared the chicken by slicing thinly and tossing in a quick spice rub…of Cumin, Garlic Salt and Red Cayenne Pepper for a spicy twist.
I turned around to add that chicken to some heat and WOAH…hi derr perty ‘shrooms!! Isn’t everything pretty when it’s caramelized? *insert heart eyes emoji*
Fast forward 10 minutes and —–> the moment of truth <—–sitting there smothered between crispy bread- covered with garlicy hummus, three cheesy blends, spicy chicken and smooth avocado- were those mushrooms disguised with onions.
I took a bite and my eyes widened and umm… IT WAS GOOD.
A big ole breakthrough in my kitchen, you guys! I was jumpin’ up n’ down and actin’ a fool!
Just me? It’s cool. I can deal when it involves sammies like this!!
We had these yummies for a quick…late dinner but they would make a fabulous lunch too! We doubled up on the ingredients and enjoyed the leftovers. Y’all do leftovers right?!
Oh, and embrace the white mushrooms. They are winners! <- who am i?!
Have an incredible Labor Day weekend…we will be celebrating two MORE birthdays around here…and one of them may or may not be yours truly 😉
More on that lata!
- ½ pound thinly sliced chicken
- 1 cup sliced white mushrooms
- 1 onion sliced
- 2 tbsp. butter
- 1 tbsp. olive oil
- ¼ tsp. cumin
- ¼ tsp. garlic salt
- ¼ tsp. red cayenne pepper
- 2 tbsp. brie cheese (cut in small cubes)
- 1 oz. cheddar
- 1 oz. jalapeno Havarti cheese
- 2 tbsp. classic hummus
- ½ avocado
- 4 slices of wheat bread
- Prep all ingredients by chopping the mushrooms, onion, cheeses and chicken.
- Combine the garlic salt, cumin and red cayenne pepper in a small bowl and stir until well blended. Toss in a large bowl with sliced chicken and add to a skillet with 1 tbsp. olive oil.
- Cook chicken on a medium heat, 4-5minutes or until cooked through and remove to a plate.
- Add mushrooms and onions to two tbsp. melted butter in the same skillet and cook for about 5-7 minutes until tender and caramelized. Set aside.
- Heat Panini press, skillet (or mini George Foreman grill, if you are me) and begin to assemble the sandwiches.
- Spread hummus between both sandwiches (about a tbsp. of hummus each) and divide the remaining ingredients between the two sandwiches (mushroom and onion mixture, chicken, avocado and cheeses).
- Cook until cheese has melted and the bread is golden brown.