Gluten-Free Cheesy Wild Mushroom Panini
A hearty grilled sandwich combining three varieties of mushrooms with melted mozzarella and creamy pesto mayonnaise on crispy baguette. The mushrooms are slowly cooked until golden and their liquid evaporates, concentrating their earthy flavors. Perfect for lunch or a casual dinner when you want something satisfying yet sophisticated. The pesto mayo adds brightness that balances the rich cheese and savory mushrooms.
Ingredients
- 4 baguettesciabatta rolls1:1
similar texture
- 1 ⅓ cups mozzarella cheese, divided
- 2 tablespoons olive oil
- 1 box white button mushrooms, sliced
- 1 box crimini mushrooms, sliced
- 2 portobello caps, sliced
- 1 teaspoon kosher salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon pepper
- 2 teaspoons red wine vinegar
- ½ cup mayonnaise
- 2 tablespoons prepared pesto
Instructions
- 1
Heat oil in a large frying pan over medium heat
- 2
Add mushrooms and cook, stirring occasionally, until cooked through and browned with liquid evaporated
- 3
Combine mayo and pesto in a small container and stir until combined
- 4
Cut baguette in half and spread pesto mayo on each side
- 5
Spread cheese on one half of baguette
- 6
Top with mushrooms and second half of baguette
- 7
Grill in panini maker or sandwich maker until done
- 8
Repeat with remaining sandwiches
Tips
Cook mushrooms until liquid completely evaporates to prevent soggy sandwiches
Press sandwiches firmly in panini maker for better cheese melting and crispy exterior
Make extra pesto mayo - it keeps well and works great as a dip
Good to Know
Refrigerate assembled but ungrilled sandwiches up to 4 hours
Cook mushrooms up to 2 days ahead, reheat before assembly
Serve immediately while bread is crispy and cheese is melted
Common Mistakes
Cook mushrooms completely to avoid soggy bread
Press sandwiches firmly to ensure even browning
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture
FAQ
Can I use different mushroom varieties?
Yes, any combination of mushrooms works well. Shiitake, oyster, or even wild mushrooms like chanterelles make excellent substitutes for similar cooking times.
What if I don't have a panini maker?
Use a regular skillet with a heavy pot or second pan to press down on the sandwich. Cook 3-4 minutes per side until golden brown.
How long do the cooked mushrooms keep?
Store cooked mushrooms in the refrigerator for up to 3 days. Reheat gently in a pan before using to restore their texture.