Marinated Portobello Panini Recipe

Name: Marinated Portobello Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6-ounce) package pre-sliced portobello mushrooms; 2 tablespoons reduced-fat olive oil vinaigrette; 1 (12-ounce) loaf Italian or ciabatta bread; 1/3 cup light garlic-and-herbs spreadable cheese (such as Alouette Light); 1/4 cup (1 ounce) crumbled blue cheese; 1/4 cup pitted kalamata olives, coarsely chopped; 2 teaspoons Dijon mustard; 1/2 teaspoon minced garlic; 12 fresh basil leaves; 1 medium tomato, cut into 8 slices; Cooking spray

Servings: persons

1 (6-ounce) package pre-sliced portobello mushrooms
2 tablespoons reduced-fat olive oil vinaigrette
1 (12-ounce) loaf Italian or ciabatta bread
1/3 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
1/4 cup (1 ounce) crumbled blue cheese
1/4 cup pitted kalamata olives, coarsely chopped
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
12 fresh basil leaves
1 medium tomato, cut into 8 slices
Cooking spray

1
Place mushrooms in a quart-size zip-top plastic bag. Add vinaigrette; seal bag, and gently toss to coat. Let stand 15 minutes.
2
. While mushrooms marinate, cut bread loaf in half horizontally. Hollow out top and bottom halves of loaf, leaving a 1/2-inch border. Reserve torn bread for another use.
3
. Combine cheeses in a small microwave-safe bowl; microwave at HIGH 15 seconds or until soft. Add olives, mustard, and garlic; stir well. Spread mixture on bottom half of loaf; top with basil, tomato, and mushrooms. Top with remaining half of loaf. Coat both sides of sandwich with cooking spray.
4
. Heat a large nonstick skillet over medium heat; place sandwich in pan. Place a piece of foil over sandwich; top with a heavy skillet. Cook 2 minutes. Turn sandwich; replace foil and heavy skillet. Cook 1 to 2 minutes or until golden brown. Cut into 4 equal portions.

210

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 1 (6-ounce) package pre-sliced portobello mushrooms, 2 tablespoons reduced-fat olive oil vinaigrette, 1 (12-ounce) loaf Italian or ciabatta bread, 1/3 cup light garlic-and-herbs spreadable cheese (such as Alouette Light), and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Marinated Portobello Panini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions