Best Portobello Panini Recipes

PORTOBELLO, EGGPLANT, AND ROASTED RED PEPPER PANINI

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Cut peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-sides down onto the prepared baking sheet.
• Cook peppers under the preheated broiler until the skin has blackened and blistered, about 5 minutes.
• While peppers are cooking, place portobello mushroom caps into a resealable plastic bag. Pour in balsamic vinaigrette, squeeze out excess air, and seal. Marinate in the refrigerator, 8 hours to overnight.
• Remove blackened peppers from the oven, transfer to a bowl, and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Once cool, remove and discard skins. Refrigerate 8 hours to overnight.
• The following day, preheat an electric double-sided grill (such as George Foreman®) according to manufacturers' directions. Sprinkle eggplant slices with garlic powder and onion powder.
• Remove portobello mushrooms from the marinade, and discard the remaining marinade. Cook on the preheated grill until tender, 4 to 5 minutes. Cook eggplant slices on the preheated grill until tender, 4 to 5 minutes. Remove, set onto a plate, and sprinkle with Parmesan cheese. Set aside.
• To assemble the sandwiches, spread all 8 slices of focaccia bread with a thin layer of ranch dressing. Layer 1/2 of the bread slices with a slice of Swiss cheese, an eggplant slice, a roasted pepper half, a portobello mushroom cap, and a slice of Asiago cheese. Top with the remaining bread.
• Spray the double-sided grill with cooking spray, and cook the sandwiches until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.

PORTOBELLO PANINI

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

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" WITH GORGONZOLA AND SUN-DRIED TOMATOES

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 MUSHROOM PANINI ON NAAN BREAD

Steps:

• Wash portobello mushroom caps and place smooth side down on a baking sheet, brushing the top and bottom with olive oil, sprinkle dash of salt on top. Place in 400 degree oven for 10-12 minutes. Remove and drain off mushroom juice and set aside. While this is cooking, saute red onion and red pepper in olive oil in a medium saucepan over medium heat until slightly soft. Season with Italian seasoning. Add fresh spinach and garlic and saute another 30 seconds or until spinach wilts. Place Naan flat-bread on baking sheet in 400 degree oven for 3-4 minutes. Remove and prepare for assembly. Assemble sandwiches: Spread hummus evenly between both sandwiches, add 1 mushroom cap, add sauteed vegetables, top with slice of provolone and other side of Naan bread. (You may want to spread margarine or spray butter on the outsides of the Naan bread so it does not stick to your grill). Place in a foreman grill or panini press until cheese melts. Serve with salad or steamed broccoli on the side.

PORTOBELLO PANINI

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.

HEART SHAPED PORTOBELLO PANINI

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.