Mushroom & Goat Cheese Panini with Panko Crusted Asparagus

musroom and goat cheese panini with panko asparagus

My sister is visiting this weekend and we had a fun filled Saturday visiting the Morgan Museum on 36th and Madison.  They had a special exhibit on The Little Prince, which was my favorite book as a child.  By the time we got home, we were starving so I threw together this quick meal.

Mushroom and Goat Cheese Panini

  • 4 slices country bread
  • 16 oz baby portobella mushrooms, diced
  • 8 oz goat cheese
  • White truffle oil
  • Olive oil
  • Salt to taste
  • Herb salad mix


In a pan over medium high heat, drizzle olive oil and heat until just smoking.  Add the mushrooms and cook until they are browned and soft, about ten minutes.  Add salt to taste.

In a bowl, combine the mushrooms and goat cheese.  Drizzle a little white truffle oil; a little goes a long way so don’t put too much.  Mix until well combined.

Heat the Panini grill to high.  Layer the mushroom and goat cheese mixture and the herb salad mix between two slices of country bread.  Place the Panini in the grill and cook until the cheese is melted and there are grill marks on the bread, about five minutes.  Serve immediately.


Panko Crusted Asparagus

  • 1 lb asparagus, trimmed
  • ½ cup flour
  • 2 eggs, beaten
  • 1 cup Panko bread crumbs
  • Salt to taste

Preheat oven to 350 degrees.  Dredge the asparagus in the flour, dip into egg, and then the Panko bread crumbs.  Lay flat on a parchment lined baking sheet.  Sprinkle with salt to taste.  Bake for about ten to fifteen minutes until golden brown.




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