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Portobello Panino

Portobello Panino


9 lbs. Portobello mushroom caps, stems and gills removed, cut into ½" slices

½ cup vegetable oil

2 cups sweet soy glaze

1 cup Dijon mustard

24 baguette rolls

24 1-oz. slices smoked mozzarella

  1. Saute mushrooms in oil until browned and tender. Stir in 1 ½ cups sweet soy glaze. Whisk mustard with remaining ½ cup soy glaze.

  2. Split 1 roll per serving and remove some of the crumb. Spread bottom of roll with 1 Tbsp. mustard mixture and top with ½ cup mushrooms and 1 slice cheese. Close panino with top of roll.

  3. Grill in a panini press or on a grill or griddle with a weight on top, until cheese is melted and outside of roll is golden.

Photo and recipe: Kikkoman Sales USA, Inc.

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