Fontina Mushroom Panini Recipes

FONTINA AND MUSHROOM CROSTINI

Fontina and Mushroom Crostini image

Provided by Anne Burrell

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
6 cremini mushrooms, finely chopped
6 shiitake mushrooms, finely chopped
2 clusters oyster mushrooms, finely chopped
2 shallots, minced
1 cup white wine
6 sprigs thyme
1 French baguette, cut into 1-inch slices
1 clove garlic
1/2 pound tallegio cheese, sliced thinly
1 bunch fresh chives, sliced thinly
Salt

Steps:

Preheat the broiler.
Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the cremini, shiitake and oyster mushrooms and saute for 5 minutes. Add the shallots and sweat until translucent. Add the wine and thyme. Cook until the wine has reduced and the pan is dry, about 5 minutes. Remove the thyme.
Heat a grill pan over medium heat. Grill the slices of baguette until golden brown. Rub the bread slices with the garlic. Drizzle with olive oil and season with salt. Place the bread on a baking sheet. Place 1 to 2 slices of cheese on each piece of bread.
Broil until the cheese is melted, 2 to 3 minutes. Top each toast with 1 heaping tablespoon of the mushroom mixture. Sprinkle with chives.

FONTINA PANINI WITH SPINACH

Fontina Panini with Spinach image

Hot off the grill in 15 minutes, these Italian sandwiches require just six ingredients and make a great lunch or supper.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

8 slices crusty Italian bread (1/2 inch thick)
2 tablespoons honey mustard
2 medium green onions, sliced (2 tablespoons)
1 cup loosely packed fresh spinach leaves
1/2 cup roasted red bell peppers (from 7-oz jar), drained, cut into strips
4 oz fontina cheese, cut into 1/8-inch-thick slices

Steps:

Heat closed contact grill or panini maker for 5 minutes. Meanwhile, spread 1 side of each bread slice with honey mustard; sprinkle onions over 4 slices of bread. Layer with spinach, roasted peppers, cheese and remaining bread slices.
Place sandwiches on grill. Close grill; cook 2 to 3 minutes or until bread is toasted and cheese is melted. Cut each sandwich in half to serve.

Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 570 mg, Sugar 3 g, TransFat 1/2 g

MUSHROOM, SPINACH, AND FONTINA PANINI

Mushroom, Spinach, and Fontina Panini image

Make and share this Mushroom, Spinach, and Fontina Panini recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 tablespoons unsalted butter
4 ounces mixed mushrooms, brushed clean and sliced (mixed wild and cultivated mushrooms)
2 tablespoons finely chopped shallots
2 tablespoons cognac
1 tablespoon chopped fresh tarragon
salt
fresh ground black pepper
4 slices crusty country bread (each slice 1/2 inch thick)
3 ounces very thinly sliced Fontina cheese
1 cup baby spinach leaves

Steps:

In a saucepan, melt 1 1/2 tablespoons butter over med-high heat; add in mushrooms and shallots; saute until mushrooms are softened and release their juices, 3-5 minutes.
Continue to cook, stirring often, until most of the liquid is absorbed, 2-3 minutes longer.
Stir in the Cognac, chopped tarragon, and salt and pepper to taste.
Cook/stir, for 1 minute; let cool slightly.
Preheat the sandwich grill; melt the remaining 1 tablespoon butter in a small saucepan over med-high heat.
Place bread slices on a work surface and brush 1 side of each with the melted butter.
Turn and layer 1/4 of the cheese, half of the mushrooms, and half of the spinach on the unbuttered side of two of the bread slices.
Divide the remaining cheese on top; place the remaining 2 bread slices on top, buttered sides up, and press to pack gently.
Place the panini in the grill; close the top plate, and cook until the bread is golden and toasted, the spinach is wilted, and the cheese is melted, 3-5 minutes; serve immediately.

Nutrition Facts : Calories 661.1, Fat 31.7, SaturatedFat 18.2, Cholesterol 87.5, Sodium 1136.2, Carbohydrate 70.5, Fiber 4.3, Sugar 1, Protein 23.5

FONTINA & MUSHROOM PANINI

Fontina & Mushroom Panini image

Grilled cheese for grown-ups is what this is. Sage makes a big difference, and so does grating the cheese--it helps the mushrooms "stick" in the sandwich.

Provided by DeeCooks

Categories Lunch/Snacks

Time 15m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 6

Ingredients

4 slices good sandwich bread (I prefer a whole grain country type loaf)
1 cup shredded Fontina cheese (more or less to taste)
1 cup sliced mushrooms
1 tablespoon chopped fresh sage leaf (or 3/4 tsp dried)
salt and pepper
3 tablespoons butter (divided use)

Steps:

Heat butter in a saute pan til very hot, then add mushrooms. You want them to brown some, but not to give off a lot of liquid. Add sage, salt and pepper, til soft, but not too limp. Set aside.
Butter one side of bread slices, place two in pan, sprinkle with half of the cheese, top with mushrooms, sprinkle with the rest of the cheese, and top with bread, butter side up.
In my panini maker it's about 3-4 minutes for how I like it.
To cook in a pan---cook over medium low heat until the bread is toasty, turn (carefully!) and weight the sandwich with another pan (or press down with a spatula) til golden.

Nutrition Facts : Calories 503.5, Fat 35.9, SaturatedFat 21.7, Cholesterol 108.4, Sodium 841.3, Carbohydrate 27.3, Fiber 1.6, Sugar 3.7, Protein 18.9

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