Grilled Portobello Panini Recipe

Name: Grilled Portobello Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat a grill pan to medium-high heat.
2
Add the mushrooms and red peppers to a sheet tray, drizzle with olive oil and sprinkle with salt and pepper.
3
Toss to coat.
4
Grill the portobellos for 3 minutes per side, 6 minutes total.
5
Grill the red peppers for 5 minutes per side, 10 minutes total.
6
Remove from the grill and set aside until cool enough to handle.
7
Cut two 4-inch pieces of bread, then slice in half lengthwise.
8
Spread the Herbed Cream Cheese Spread on each piece of bread.
9
Pile on the grilled portobellos, red peppers and arugula on 2 slices of the bread and close the sandwiches.
10
Place the sandwiches on top of the hot grill pan and place a cast-iron skillet on top to press.
11
Cook for 3 to 4 minutes, and then flip and cook 3 to 4 more minutes on the remaining side.
12
Slice on a diagonal and serve.
13
Add the cream cheese, basil, chives and garlic to a bowl of a food processor and pulse until smooth and combined.
14
Season with salt and pepper.

115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Portobello Panini falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Portobello Panini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions