Mushroom and goats' cheese panini

Ingredients (serves 4)
* 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
* 2 red onions, finely sliced
* 1 tbs balsamic vinegar
* 4 large field mushrooms, stalks removed
* 1/2 cup chopped sundried tomatoes in oil
* 100g soft goats' cheese, cut into 4 slices (or crumbled)
* 4 thin slices prosciutto, cut into 4cm-long pieces
* 4 round woodfired rolls
* Wild rocket leaves, to serve


Method
1. Preheat the oven to 180°C and lightly grease a baking tray.
2. Heat 2 tablespoons of the oil in a frypan, add the onion and cook over low heat for 10 minutes, stirring occasionally, until softened and beginning to caramelise. Add the balsamic vinegar and cook for a further 5 minutes, stirring occasionally.
3. Place the mushrooms upside-down on the baking tray, drizzle with the remaining olive oil and place in the oven for 10 minutes, until almost cooked through.
4. Stir the sundried tomatoes into the onion mixture along with salt and freshly ground black pepper. Spoon the mixture into the mushroom cups, cover with slices of goats' cheese and top with prosciutto. Return to the oven and bake for a further 10 minutes until the cheese is tinged golden.
5. Split the woodfired rolls in half and arrange some rocket leaves on the base of each one. Place a mushroom on top and drizzle with extra virgin olive oil to serve.

Source
delicious. - Page 74
Recipe by Valli Little