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Mushroom, Tomato & Iberico Panini

Course: Main
Servings: 4
Author: Hip Foodie Mom


  • 1 teaspoon unsalted butter
  • 1/4 cup minced shallots
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons minced fresh garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 4-ounce packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 1 8-ounce package presliced cremini mushrooms
  • 1 1/2 tablespoons sherry vinegar
  • Splash of balsamic vinegar
  • 8 1 1/2-ounce slices sourdough bread
  • 3 ounces Iberico cheese
  • Cooking spray
  • 1 garlic clove halved
  • Tomatoes; sliced I used Roma; optional


  • Melt butter in a large skillet over medium-high heat; add shallots and next 6 ingredients (through cremini mushrooms). Cook 10 minutes or until mushrooms are tender and liquid almost evaporates, stirring frequently. Add vinegar; cook 30 seconds or until liquid almost evaporates.
  • Divide the mushroom mixture evenly among four bread slices. Top evenly with Manchego cheese and remaining bread slices.
  • Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook sandwiches 2 minutes on each side or until cheese melts and bread is toasted (leave skillet on sandwiches while they cook). Rub the top and bottom of each sandwich with cut side of garlic clove.
  • OR simply add some olive oil to your pan and lay the bread down, toasted each side. Add the cheese, tomatoes & mushroom mixture and the other bread slice on top, press gently to flatten and toast a little more.