4 portobello mushrooms
provolone
cheddar
parsley and thyme, finely chopped
1 clove garlic
4 panini
lea & perrins sauce
olive oil
(one double sided grill)
Grill the mushrooms with provolone cheese covering the insides and be careful so they're still juicy and not overly dried.
Half the paninis and toast them very lightly so you can rub them with the garlic clove on the insides
Mix the herbs with the olive oil in a bowl to make a pesto sort of thing
When the mushrooms have cooled a bit, slice them beef flank style, cover them with the pesto, spash some lea&perrins sauce and add the cheddar cheese liberally.
Grill the panini and enjoy with a simple salad (balsamic works well).
You can forget you're not eating meat! Pure yummyness!
