I needed something to serve with soup at a dinner party so I thought a Portabello Panini would the perfect thing for both gluten and gluten free people to enjoy. The meaty mushrooms are used as the bread and can be filled with whatever you wish. (I used feta, mozzarella, and sundried tomatoes). This recipe is so easy and versatile, you don't even really need instructions or measurements. As Claire Robinson always says it's time to "Be Your Own Chef".
Clean 2 Portabello Mushrooms. Remove the stems and scrape out the gills.
Cut each mushroom in half so you have 4 pieces. Add desired sandwich fillings to two pieces Top with the remaining pieces to form sandwiches.
Brush outside of mushrooms with olive oil. Carefully place sandwiches under panini press and cook for about 2 minutes per side.