Best Heart Shaped Portobello Panini Recipes

Grilled Portobello Panini image

Provided by Patrick and Gina Neely : Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 12

2 large portobello mushrooms, stems removed, gills scraped out, sliced horizontally into 2 thin pieces
1 small red pepper, seeds and ribs removed, quartered
Olive oil
Kosher salt and freshly ground black pepper
1/2 cup baby arugula
Herbed Cream Cheese Spread, recipe follows
1 loaf ciabatta
4 ounces low-fat cream cheese, at room temperature
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 clove garlic, peeled and smashed
Kosher salt and freshly ground black pepper

Steps:

Heat a grill pan to medium-high heat.
Add the mushrooms and red peppers to a sheet tray, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Grill the portobellos for 3 minutes per side, 6 minutes total. Grill the red peppers for 5 minutes per side, 10 minutes total. Remove from the grill and set aside until cool enough to handle.
Cut two 4-inch pieces of bread, then slice in half lengthwise. Spread the Herbed Cream Cheese Spread on each piece of bread. Pile on the grilled portobellos, red peppers and arugula on 2 slices of the bread and close the sandwiches.
Place the sandwiches on top of the hot grill pan and place a cast-iron skillet on top to press. Cook for 3 to 4 minutes, and then flip and cook 3 to 4 more minutes on the remaining side. Slice on a diagonal and serve.
Add the cream cheese, basil, chives and garlic to a bowl of a food processor and pulse until smooth and combined. Season with salt and pepper.

Portobello Panini image

Provided by Ellie Krieger

Categories side-dish

Yield 4 servings

Number Of Ingredients 6

4 portobello mushroom caps (about 2 ounces each)
Vegetable cooking spray
4 sun-dried tomatoes (not oil-packed), chopped
1/4 cup crumbled gorgonzola cheese
1 tablespoon plus one teaspoon olive oil
Salt and freshly ground black pepper

Steps:

Slice the stems off the mushrooms so they can lay completely flat. Slice each cap in half to form 8 round slices.
Spray a large nonstick grill pan with cooking spray and preheat over medium high heat.
Top the bottom half of the mushrooms with tomatoes and cheese. Cap with remaining mushroom rounds. Brush the top sides of each sandwich with oil. Place mushroom sandwiches in the pan oil side down and cook for 2 minutes. Brush the top with oil, flip and cook for 2 minutes more. Season with salt and pepper and serve.