Portabella and Grana Panini – a delicious recipe with ciabatta rolls, tomato pesto, portabella mushrooms, extra virgin olive oil, salt, fresh ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat a panini grill; slice off the domed tops of the ciabatta rolls.
2
The rolls should now be about 1 inch thick; split the rolls horizontally.
3
Spread the Sun-Dried Tomato Pesto thinly but completely over the bottom halves of the ciabatta rolls.
4
Remove the stems from the mushrooms, discard stems; clean caps by rubbing them gently with a paper towel; scrape out gills.
5
Cut each mushroom cap into slices about 1/8 inch thick.
6
Lay mushrooms slices across the bottom half of the rolls from end to end using 3 or 4 slices for each panino (dont overlap).
7
Drizzle with olive oil and season with salt and pepper.
8
Top each sandwich with a thin layer of Grana Padano; cover each with the top halves of the rolls.
9
Grill for 3 minutes until the bread is golden and the cheese has set.
14
kcal
Calories
2
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 ciabatta rolls, ½ cup sun-dried tomato pesto (Sun-Dried Tomato Pesto), 2 medium portabella mushrooms, extra virgin olive oil, and more.
Yes, Portabella and Grana 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.
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