Shiitake Panini with Roasted Asparagus Pesto
Shiitake Panini with Roasted Asparagus Pesto is a lacto ovo vegetarian main course. One portion of this dish contains around 23g of protein, 19g of fat, and a total of 508 calories. This recipe serves 4. For $4.72 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is brought to you by Oh My Veggies. A mixture of shiitake mushrooms, asparagus, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Easter. 967 people were impressed by this recipe. From preparation to the plate, this recipe takes around 35 minutes. With a spoonacular score of 84%, this dish is great. If you like this recipe, you might also like recipes such as Roasted Asparagus & Shiitake Mushrooms, Roasted Turkey Pesto Panini, and Roasted Turkey Panini with Arugula Pesto Mayo.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 c. almonds, toasted
1 bunch asparagus, ends trimmed and cut into 1 1/2-inch pieces
1 loaf ciabatta bread, cut into four equal pieces and halved lengthwise
1 c. shredded Fontina cheese
2 garlic cloves, peeled and sliced
1 tbsp. olive oil
salt + pepper to taste
6 oz. shiitake mushrooms, stems removed and caps cut into thick strips
Equipment:
baking sheet
oven
food processor
panini press
grill
Cooking instruction summary:
Preheat oven to 400 degrees. Spray a rimmed baking sheet with olive oil mister.Place shiitake mushrooms on one side of baking sheet and place asparagus and garlic cloves on other side. Spray tops with additional olive oil. Bake for 10-12 minutes or until vegetables are softened and just beginning to brown. Remove from oven and cool slightly.Transfer asparagus and garlic to food processor. Add almonds and olive oil. Pulse until finely chopped but not mashed; season with salt and pepper.Preheat electric grill or panini press on high. Spread asparagus pesto on each half of ciabatta bread. Top four bottom pieces of bread with a quarter of the mushrooms and 1/4 cup of cheese. Place other half of bread on top and press down.Transfer panini to grill and close lid. Grill for about 5 minutes or until cheese has melted.
Step by step:
1. Preheat oven to 400 degrees. Spray a rimmed baking sheet with olive oil mister.
2. Place shiitake mushrooms on one side of baking sheet and place asparagus and garlic cloves on other side. Spray tops with additional olive oil.
3. Bake for 10-12 minutes or until vegetables are softened and just beginning to brown.
4. Remove from oven and cool slightly.
5. Transfer asparagus and garlic to food processor.
6. Add almonds and olive oil. Pulse until finely chopped but not mashed; season with salt and pepper.Preheat electric grill or panini press on high.
7. Spread asparagus pesto on each half of ciabatta bread. Top four bottom pieces of bread with a quarter of the mushrooms and 1/4 cup of cheese.
8. Place other half of bread on top and press down.
9. Transfer panini to grill and close lid. Grill for about 5 minutes or until cheese has melted.
Nutrition Information:
covered percent of daily need
