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Mushroom, Spinach, and Fontina Panini

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“In 'Panini' by Melanie Barnard”

Ingredients Nutrition


  1. In a saucepan, melt 1 1/2 tablespoons butter over med-high heat; add in mushrooms and shallots; saute until mushrooms are softened and release their juices, 3-5 minutes.
  2. Continue to cook, stirring often, until most of the liquid is absorbed, 2-3 minutes longer.
  3. Stir in the Cognac, chopped tarragon, and salt and pepper to taste.
  4. Cook/stir, for 1 minute; let cool slightly.
  5. Preheat the sandwich grill; melt the remaining 1 tablespoon butter in a small saucepan over med-high heat.
  6. Place bread slices on a work surface and brush 1 side of each with the melted butter.
  7. Turn and layer 1/4 of the cheese, half of the mushrooms, and half of the spinach on the unbuttered side of two of the bread slices.
  8. Divide the remaining cheese on top; place the remaining 2 bread slices on top, buttered sides up, and press to pack gently.
  9. Place the panini in the grill; close the top plate, and cook until the bread is golden and toasted, the spinach is wilted, and the cheese is melted, 3-5 minutes; serve immediately.

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