Recipe for Grilled Panini with Portabello Mushrooms and Red Onions 
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Yield:
4
Ingredients:
Amount Ingredient
BASIL VINAIGRETTE ----------------
1/3 cup fresh basil leaves
2 tbl white balsamic vinegar
1 tsp minced garlic
1 tsp Dijon mustard
1/2 tsp coarse salt
1/8 tsp freshly-ground black pepper
1/4 cup extra-virgin olive oil plus
2 tbl extra-virgin olive oil
----------------- PANINI ----------------
4 lrg portabello mushrooms - (1 lb, 4 oz)
1 lrg red onion thinly sliced
8 x thin rustic bread slices
36 x baby arugula leaves - (2 oz) stems trimmed
4 oz Fontina cheese thinly sliced
Coarse salt to taste
Freshly-ground black pepper to taste
Dried red pepper flakes to taste
Instructions:
Instructions: For the Basil Vinaigrette: Combine the basil leaves, vinegar, garlic, mustard, salt and pepper in a mini-processor. Add the oil; mix well. (This can be made a few hours ahead and left at room temperature.) Set aside 3 tablespoons plus 2 teaspoons for the mushrooms and onions.

For the Panini: Heat the oven to 375 degrees. Brush mushrooms clean; wash them only if theyre especially dirty by placing them in a colander and quickly rinsing with cold water. Dry with paper towels. Trim off any bruised spots, tough or dirty ends or edges. Trim mushroom stems and use a melon baller or a grapefruit spoon to remove the gills.

Brush both sides of the mushrooms with 2 tablespoons plus 2 teaspoons of the reserved vinaigrette. Arrange the mushrooms in a single layer on a baking sheet.

Place the onion slices in a bowl; toss with the remaining reserved tablespoon of vinaigrette. Mound them on the baking sheet with the mushrooms. Bake until the mushrooms are tender and the onions are cooked down but still retain some texture, about 25 to 30 minutes.

Set them aside until cool enough to handle, then cut the mushrooms on the bias into 4 to 5 slices. Coarsely chop the onions. (This can be done several hours ahead; keep at room temperature.)

To assemble, brush some vinaigrette on the bread. Divide the onions evenly and spread them on 4 slices. Arrange the arugula on each to cover, dividing evenly. Layer the cheese over each. Fan each portabello, overlapping, over the cheese. Season with salt, pepper and red pepper flakes. Close the panini. (This can be done several hours ahead.)

Spray oil on a large grill pan or frying pan. Heat until hot over medium heat; lightly spray oil on the outer surfaces of the panini. Cook, covered, until browned on one side, 3 minutes; turn, gently compress, then brown the other side, about 3 minutes more. Let rest 5 minutes before cutting in half. Serve hot.

This recipe yields 4 servings.

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