Grilled Portobello Panini Print Email

1 package fresh basil leaves
1 clove large, garlic
2 TBS Extra Virgin Olive Oil
4 portabella mushroom caps
4 split rolls
8 slices Asiago cheese
1 large ripe tomato, sliced

Finely chop basil and garlic together; transfer to small bowl. Stir in olive oil; season with salt and pepper.

Grill mushrooms on high, gill sides up, 3 to 4 minutes. Flip and grill 2-3 minutes longer. Slice each mushroom on the diagonal into 4 pieces.

Place a slice of cheese on the bottom half of each roll. Top with the tomato, basil mixture, mushroom slices, second slice of cheese and other half of roll. Cut in half and serve.