Stuffed Portobello Panini Recipe

Name: Stuffed Portobello Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small lemon; 4 tsp. extra-virgin olive oil; 1 1/2 tsp. reduced-sodium soy sauce; 1 clove garlic; 1 tbsp. chopped fresh thyme; 1/2 tsp. Freshly ground black pepper; 4 portobello mushroom caps; 2 large plum tomatoes; 1/2 c. canned chickpeas; 1 tbsp. sherry vinegar; 2 tbsp. diced red onion; 2 oz. farmer's cheese; 1/4 tsp. kosher salt; 1/4 tsp. Freshly ground pepper; 4 slice Crusty bread; 1 c. baby arugula leaves

Servings: persons

1 small lemon
4 tsp. extra-virgin olive oil
1 1/2 tsp. reduced-sodium soy sauce
1 clove garlic
1 tbsp. chopped fresh thyme
1/2 tsp. Freshly ground black pepper
4 portobello mushroom caps
2 large plum tomatoes
1/2 c. canned chickpeas
1 tbsp. sherry vinegar
2 tbsp. diced red onion
2 oz. farmer's cheese
1/4 tsp. kosher salt
1/4 tsp. Freshly ground pepper
4 slice Crusty bread
1 c. baby arugula leaves

1
In a small bowl, combine lemon zest and juice, 2 teaspoons of the oil, the soy sauce, garlic, 2 teaspoons of the thyme, and the pepper; brush over mushroom caps.
2
Marinate at room temperature while preparing an outdoor grill with a medium-hot fire (or preheating a stove-top grill pan).
3
In a small bowl, combine tomatoes, chickpeas, vinegar, red onion, cheese, salt, pepper, remaining 2 teaspoons of the oil, and remaining thyme.
4
Grill bread slices 2 minutes per side, until lightly toasted.
5
Place on 4 plates.
6
Grill mushrooms, gill sides down, 4 minutes.
7
Turn caps over and fill with tomato mixture.
8
Cover grill; continue to grill 3 to 5 minutes (if making on grill pan, invert a large bowl over mushrooms), until mushrooms are just tender but still hold their shape.
9
Place a mushroom over each bread slice.
10
Top with arugula leaves.

196

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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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 small lemon, 4 tsp. extra-virgin olive oil, 1 1/2 tsp. reduced-sodium soy sauce, 1 clove garlic, and more.

Yes, Stuffed 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!

Stuffed Portobello Panini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions