Best Grilled Portobello Panini Recipes

HEART SHAPED PORTOBELLO PANINI

Heart Shaped Portobello Panini image

Provided by Ellie Krieger

Time 10h19m

Yield 2 servings

Number Of Ingredients 6

Ingredients

4 sun-dried tomatoes
4 portobello mushroom caps, 2 ounces each
1/4 cup crumbled Gorgonzola
1 tablespoon plus 1 teaspoon olive oil
Salt
Pepper

Steps:

Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water and chop them.
Slice the stems off of the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices. Carefully cut each slice into a heart shape with a cookie cutter.
Top half of the heart shaped mushrooms with 1 tablespoon of tomatoes and 1 tablespoon of cheese. Top with remaining mushroom slices. Brush the top side of each "sandwich" with olive oil.
Preheat a large, nonstick skillet or grill pan. Place the mushroom sandwiches in the pan carefully, oil side down, and cook for 2 minutes. Brush the top half with oil, flip, and cook for 2 minutes more. Season with salt and pepper, to taste, and serve.

Nutrition Facts : Calories 188 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 13 milligrams, Sodium 399 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 7 grams, Sugar 5 grams

PORTOBELLO PANINI

Portobello Panini image

Make and share this Portobello Panini recipe from Food.com.

Provided by gailanng

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb portabella mushroom, gently wiped clean with a damp paper towel
1/2 cup extra-virgin olive oil, plus more for drizzling
1 small focaccia bread, loaf
7 (1 ounce) packages fresh goat cheese, such as Chavrie, sliced in 4 equal slices lengthwise
1 small bunch arugula (can substitute spinach)
2 tablespoons truffle oil

Steps:

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.

Nutrition Facts : Calories 444.6, Fat 42.2, SaturatedFat 14.1, Cholesterol 39.3, Sodium 266.7, Carbohydrate 5.7, Fiber 1.5, Sugar 4.1, Protein 13.1

GRILLED PORTABELLA SANDWICHES OR PANINI

Grilled Portabella Sandwiches or Panini image

Great vegetarian sandwich. Can make on outdoor grill, panini press, or skillet. These are even better the next day. From Jenny :)

Provided by Vicki in CT

Categories Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3 medium portabella mushroom caps
2 vidalia onions, sliced
1/2 cup olive oil
4 garlic cloves, minced
salt and pepper, to taste
1 loaf Italian bread

Steps:

Mix together oil, salt and pepper, and garlic. Marinate mushrooms and onions with this for about thirty minutes.
Grill mushrooms and onions over medium heat until done, brushing on the oil mixture liberally throughout cooking time.
Cut the bread open length-wise, brush it with the oil, then lightly toast on the grill.
Layer on the onions and mushrooms. Press sandwich together for a few minutes (I usually use a frying pan to weigh it down).
Cut into 6 pieces or so and serve.