4 (4-inch diameter) portobello mushroom caps, stems and gills removed
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
4 tablespoons pesto
8 slices sourdough bread
8 ounces Brie cheese
4 large radicchio leaves
1 large tomato, sliced
01Preheat panini press to medium-high heat. Brush olive oil over both sides of the portobello mushroom caps. Season both sides with garlic salt and pepper. Place in the panini maker and cook for 3-4 minutes, or until tender.
02Spread pesto on four slices of sourdough bread. Top with half of the cheese, radicchio leaves, mushroom caps, tomato slices, and remaining cheese. Top with another slice of bread.
03Place sandwiches in the panini press and cook until golden brown and cheese has melted, about 3 minutes.