Ingredients:
Truffle spread (stonewall kitchen)
6 ozs. Baby bella mushrooms, sliced
3 ozs. Oyster mushrooms, chopped
4 Tbsp butter
1/2 cup fontinela cheese
1/3 cup Parmesan cheese
3 Tbsp flat Italian parsley, chopped
4 slices of crusty bread or 2 rolls
Olive oil got brushing crust
~ 1 cup Arugula
Directions:
Heat panini grill and. Rush lightly with olive oil. Brush bread/rolls with olive oil. Melt butter in sauté pan, add all mushrooms and cook until soft. Remove from heat and let cool. Add parsley and cheeses. Spread about 1-2 Tbsps of truffle spread on one slice of bread for each sandwich. Divide mushroom mixture to each sandwich. Grill until cheese is melted and bread is toasted. Lift off top and add arugula to each sandwich. Serve immediately.