PG tested

It's National Goat Cheese Month, and what better way to pay homage to its creamy, tart flavor than with a gooey, cheesy grilled sandwich? (I knew there was a reason I bought that $7 sandwich press at Target!)

Because of their size and texture, portobello mushrooms are often substituted for meat. The ones I used for this recipe were so large that I ended up slicing them after they'd been grilled; you also can saute them in a little olive oil in a pan until tender or roast them in a 425-degree oven for about 20 minutes.

Look for mushrooms that have firm, smooth caps. If you don't use them immediately, store in a loose paper bag in your refrigerator.

• 1 pound portobello mushrooms, gently wiped clean with a damp paper towel
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1 small focaccia loaf
• 7.1-ounce package fresh goat cheese, such as Chavrie, sliced in 4 equal slices lengthwise
• 1 small bunch arugula (I substituted spinach)
• 2 tablespoons truffle oil

Preheat panini grill or sandwich press to high.

Remove the gills from the portobello mushrooms and marinate with olive oil.

Grill the mushrooms until tender, about 3-4 minutes per side. Remove from the grill and set on a paper towel to drain. Cut the focaccia into 4 pieces, slice them horizontally, and drizzle with some olive oil.

Lay the 4 bottom slices of focaccia on a flat surface. Layer mushrooms evenly on each slice. Place a slice of goat cheese on each piece. Top with arugula and drizzle with truffle oil.

Put the tops on and gently press each sandwich to flatten it slightly. Drizzle some more olive oil over the tops. Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese is bubbly. Serve immediately.

Serves 4.

-- chavrie.com

Looking for more from the Post-Gazette? Join PG+, our members-only web site. You'll get exclusive sports content, opinion, financial information, discounts from retailers and restaurants, and more. Our introduction to PG+ gives you all the details.