Best Portobello Mushroom Panini On Naan Bread Recipes

Portobello Panini image

Provided by gailanng

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

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

Portabella Mushroom Panini image

Provided by Mizzy

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons sea salt
2 large portabella mushrooms, cut into 1/4 inch slices
1 red bell pepper
1 loaf ciabatta, halved and split lenghtwise
12 leaves arugula
4 tablespoons vegan mayonnaise

Steps:

Preheat oven to 350.
in a small bowl, combine 1 tablespoon of the olive oil with vinegar and salt.
Place the mushroom slices on a baking sheet and brush with the mixture.
Roast until the mushrooms are fork-tender, about 20 minutes.
Brush the red pepper with the remaining tablespoon of olive oil.
Hold the pepper with a long fork over an open flame, or roast under the broiler, turning often, until the skin gets black on all sides.
This will take about 7 to 10 minutes over the flame and about 10 minutes in the broiler.
Put the pepper in a paper bag and close tightly to steam it.
When the pepper is cool enough to handle, peel off the skin and remove the seeds and stem.
Slice the pepper into strips.
To assemble the sandwiches, spread the ciabatta halves with mayo.
Layer with the arugula leaves and read pepper slives, and top with the portobello slices to cover the length of the sandwiches.
Spread the remainder of the mayo on the other sides of the bread and serve immediately.

Nutrition Facts : Calories 242.9, Fat 19.8, SaturatedFat 2.9, Cholesterol 7.2, Sodium 2491.7, Carbohydrate 14.8, Fiber 2.5, Sugar 9, Protein 2.8

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.

Grilled Portobello Panini image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

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.