Best Portobello Panini With Gorgonzola And Sun Dried Tomatoes Recipes

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PORTABELLA PANINI WITH GORGONZOLA CHEESE AND SUN-DRIED TOMATOES



Portabella Panini With Gorgonzola Cheese and Sun-Dried Tomatoes image

Panini without bread! I recently got a panini maker and am excited to find some healthier recipes to make with it, such as this one from Ellie Krieger's Healthy Appetite T.V. show. For the Valentine's episode she cut the portobellos with heart-shaped cookie cutters. You don't need a panini maker for this recipe!

Provided by FLKeysJen

Categories     Lunch/Snacks

Time 25m

Yield 2 portobello paninis, 2 serving(s)

Number Of Ingredients 6

4 sun-dried tomatoes (not oil-packed)
4 portabella mushroom caps (about 2 ounces each)
1/4 cup crumbled gorgonzola
1 tablespoon olive oil
1 teaspoon olive oil
salt and 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.
  • Top half of the 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 193.1, Fat 14.3, SaturatedFat 4.5, Cholesterol 12.7, Sodium 329.5, Carbohydrate 11.1, Fiber 3, Sugar 4.6, Protein 8.4

PORTOBELLO PANINI



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.

HEART SHAPED PORTOBELLO PANINI



Heart Shaped Portobello Panini image

Provided by Ellie Krieger

Categories     appetizer

Time 10h19m

Yield 2 servings

Number Of Ingredients 6

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" WITH GORGONZOLA AND SUN-DRIED TOMATOES



PORTOBELLO

Categories     Mushroom     Vegetarian     Lunch

Yield 4 servings

Number Of Ingredients 6

4 sun-dried tomatoes (not oil packed)
Boiling water
4 portobello mushrooms (2 ounces each)
1/4 cup Gorgonzola cheese
1 tablespoon plus 1 teaspoon olive oil
Salt and freshly ground pepper to taste

Steps:

  • 1 Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the toma­toes from the water, pat dry, and chop them. 2 Slice the stems off the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices. Top half of the mushrooms with 1 tablespoon of the chopped tomatoes and 1 tablespoon of the cheese. Top with the remaining mushroom slices. Brush the top side of each "sandwich" with some of the oil. 3 Preheat a large nonstick skillet or grill pan over medium-high heat until good and hot. Place the mushroom sandwiches in the hot pan carefully, oiled side down, and cook for 2 minutes, Brush the top half with the remaining oil, flip with a spatula, and cook until the mushroom softens and begins to brown and the cheese is melted, about another 2 minutes. Season with salt and pepper and serve.

PORTOBELLO MUSHROOMS STUFFED WITH EGGPLANT AND GORGONZOLA



Portobello Mushrooms Stuffed with Eggplant and Gorgonzola image

Provided by Eileen M. Watson

Categories     Cheese     Mushroom     Appetizer     Bake     Sauté     Dinner     Eggplant     Fall     Family Reunion     Bon Appétit     Florida     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

6 5- to 6-inch-diameter portobello mushrooms, stemmed
1/4 cup olive oil
4 Japanese eggplants (unpeeled), finely chopped
6 tablespoons chopped drained oil-packed sun-dried tomatoes
2 garlic cloves, minced
1/4 cup dry red wine
6 ounces crumbled Gorgonzola cheese
2 tablespoons chopped fresh basil
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 375°F. Arrange mushrooms, rounded side down, on large baking sheet. Heat oil in heavy medium skillet over medium heat. Add eggplant, sun-dried tomatoes and garlic. Sauté until eggplant is soft, about 8 minutes. Stir in red wine and simmer until liquid evaporates, about 2 minutes. Remove skillet from heat; stir in Gorgonzola cheese and 1 tablespoon basil. Season with salt and pepper. Spoon mixture evenly into mushroom caps. Sprinkle with Parmesan cheese. Cover mushrooms with aluminum foil. Bake mushrooms for 15 minutes. Remove foil and continue baking until cheese melts, filling bubbles and mushrooms are tender when pierced with sharp knife, about 10 minutes. Sprinkle mushrooms with remaining 1 tablespoon basil and serve warm.

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