Bertucci’s Bello Panini

Recipe Courtesy of Pennsylvania Dept. of Agriculture/Eastern Mushroom Marketing Cooperative, Inc. and Rosario Del Nero, Executive Chef, Bertucci's


Yield: 1 serving


1 large Portabella cap (at least 4 oz and/or 4-inches in diameter)
as needed extra virgin olive oil
as needed balsamic vinegar
as needed salt and pepper
1/2 8″ round focaccia bread
2 tablespoons Roasted Tomato Sauce (recipe below)
2 tablespoons crumbled feta cheese
as needed roasted red pepper juice
as needed mesclun mix


Brush Portabella with olive oil and balsamic vinegar; season with salt and pepper to taste. Using metal tongs, place Portabella cap on hot grill. Cook one minute. Turn and cook an additional minute, until cooked through. Slice focaccia bread open. On bottom half, spread Roasted Tomato Sauce and sprinkle with feta cheese. Moisten top half with pepper juice. Slice grilled Portabella cap on bias. Place slices on bottom half of bread, cap side up. Add mesclun. Close with top half and cut Panini in half.

Roasted Tomato Sauce: In baking dish, mix 1 28-ounce can plum tomatoes, chopped, 1 tablespoon balsamic vinegar and 4 tablespoons extra-virgin olive oil. Place on pizza stone. Roast in preheated 375°F oven for about 2 hours or until the tomatoes thicken and turn golden. Stir half way through to ensure even roasting. Once sauce is cooked, mix thoroughly to emulsify. Cover and refrigerate remaining sauce. (Sauce is intense and does not need salt.)


Tags: , ,

Check out our Recipe of the Week feature on the Mushroom Channel.
Take me to this week's recipe >>

Subscribe to receive delicious recipes and information from fellow consumers, nutrition experts, chefs and bloggers via The Mushroom Channel.
Sign Up Here >>