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Manchego-Mushroom Panini

Manchego-Mushroom Panini with Fig Jam and Arugula

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Who doesn’t love a gooey, buttery, toasty panini? After sampling a Spanish panini stacked with salty jamon, sweet chestnut jam, and Manchego cheese, Chef Taylor set out to create an equally delicious vegetarian version. Here, she’s swapping out the ham for meaty, roasted cremini mushrooms, then layering them atop sourdough bread slices toasted with fig jam and nutty Manchego until melty. Chopped piquillo pepper and sherry vinaigrette–laced arugula provide a fresh, peppery counterpoint to the warm, sweet bread and cheese blend. It’s safe to say she’s struck the perfect balance of sweet and savory.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Taylor

By Chef Taylor

  • Calories 720
  • Protein 27g
  • Total Carb 79g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby arugula
    • 3 ounces
    • baby arugula
  • parsley
    • 1/8 ounce
    • parsley
  • cremini mushrooms
    • 8 ounces
    • cremini mushrooms
  • shallots
    • 2
    • shallots
  • roasted piquillo peppers
    • 2
    • roasted piquillo peppers
  • garlic
    • 2 cloves
    • garlic
  • sourdough bread
    • 4 slices
    • sourdough bread
  • fig jam
    • 1 ounce
    • fig jam
  • shredded Manchego cheese
    • 2 ounces
    • shredded Manchego cheese
  • shredded mozzarella cheese
    • 2 ounces
    • shredded mozzarella cheese
  • sherry vinegar
    • 1 tablespoon
    • sherry vinegar

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Rinse arugula and pat dry with paper towel. Rinse parsley and roughly chop leaves, discarding stems. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and thinly slice. Peel shallots, halve, and thinly slice. Finely chop piquillo peppers

  2. Make Garlic Paste

    Make Garlic Paste

    Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.  


  3. Roast Mushrooms and Shallots

    Roast Mushrooms and Shallots

    In a large bowl, reserve ¼ teaspoon garlic paste and set aside for Step 5. On a baking sheet, toss mushrooms and shallots with remaining garlic paste, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper. Arrange in a single layer and roast until tender and slightly browned, 15 minutes. Once roasted, remove from oven and set aside to cool.


  4. Toast Sourdough

    Toast Sourdough

    While mushrooms and shallots roast, on a separate baking sheet, arrange bread slices in a single layer. Drizzle 1 side of each bread slice with olive oil, then flip slices. Spread fig jam evenly over plain sides of 2 bread slices; sprinkle Manchego and mozzarella evenly over remaining plain slices. Transfer to oven with mushrooms and shallots and toast until bread is golden and cheese has melted, 6-7 minutes.

  5. Dress Arugula

    Dress Arugula

    While bread toasts, in bowl with reserved ¼ teaspoon garlic paste, add sherry vinegar, half of chopped piquillo peppers, 1½ tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired and whisk to combine. Add arugula and parsley to bowl with dressing and toss to coat.


  6. Assemble and Plate Panini

    Assemble and Plate Panini

    Once toasted, remove sourdough from oven. Top cheese slices with remaining chopped piquillo peppers, then mushrooms and shallots, then a small handful of arugula. Finish with remaining bread slices, fig jam–side down. Halve panini and transfer to serving plates with remaining arugula. Dig in!

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