2 portobello mushrooms
Salt & pepper, to taste
2 thick slices crusty bread (sourdough is perfect)
2 teaspoons butter
50g mozzarella cheese, thinly sliced
2 heaping tablespoons cheddar, shredded
A few oregano leaves
1 large roasted red pepper (from a jar), halved and patted dry
2 heaping teaspoons creamy goat cheese (or use regular cream cheese)
Heat a grilling pan over medium high heat and grill the mushrooms until softened all the way through, about 4 minutes per side. Season with salt & pepper to taste and set aside.
While the mushrooms are cooking, spread the butter on one side of each slice. Buttered side facing down, top one slice with half of the mozzarella, half of the cheddar, half of the oregano and one slice of the red pepper.
Once they are ready, add the mushrooms on top and distribute the goat cheese over them. Top with the remaining ingredients in the reverse order, finishing with the second slice of bread, buttered side facing up.
Grill in the hot grilling pan over medium to medium-high heat for about 3-5 minutes per side or until the bread is golden brown and the cheese is melted. For best results, top with something heavy (like a dinner plate) or press down with a panini press.