Portobello and Pesto Panini

Serves . ��This page is printer friendly.


2 Wolferman's San Francisco Sourdough Signature English Muffins, split and toasted

2 medium Portobello mushrooms

3 Tbsp. butter, divided

2 Tbsp. diced shallots

� cup chicken broth

� cup sour cream

1 jar pesto


Slice each mushroom in half. Take each half and slice the rounded cap so mushroom will lie flat. Melt 2 Tbsp. butter in a skillet over medium-high heat. Add mushrooms and cook, turning until mushrooms are lightly browned. Remove mushrooms from pan, set aside and keep warm. Add remaining butter and shallots to drippings in skillet. Saut�, stirring occasionally, until shallots are tender. Add chicken broth and cook until broth is reduced by half. Remove from heat and stir in sour cream. After slicing the English muffins: Spread pesto on each half. Place each mushroom on a muffin half. Spoon shallot sauce over mushroom. Serve immediately.

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