portobello paninis with roasted green beans & mushrooms

last night’s dinner was quick, easy & comforting to eat as we watched the snow fall outside the window. we made these roasted green beans & sliced mushrooms, which i found on pinterest & simple portobello paninis.

we found that the recipe we used for the green beans overcooked the veggies, even though we didn’t even cook them for the recommended time. the green beans looked a little too wilted & some of the mushrooms were burnt to a crisp. next time, i might look into turning down the oven temp & cooking for a bit longer. if you choose to follow her instructions, make sure you check on the veggies at 10 & 15 minutes.

while the veggies were cooking, we marinated 8 large portobellos. to make the marinade, i whisked together 1/4 cup of olive oil, 1/4 cup of balsamic vinegar, 1/4 cup of veggie stock, crushed garlic, salt & pepper. we soaked the mushrooms in this mixture for about 15 minutes before broiling them on high for 3 minutes per side. we used 2 slices of jarlsberg & 2 portobellow mushrooms between two pieces of sourdough bread to make the paninis on a george foreman. they were very tasty, but next time i will definitely be using havarti. i find jarlsberg to be pretty bland.


About Christina

Milwaukee-based bon vivant. Lover of food, yoga, design, good words & loving kindness.
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1 Response to portobello paninis with roasted green beans & mushrooms

  1. vahsee says:


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