Grilled Portabella Sandwiches or Panini
Sink your teeth into these irresistible Grilled Portabella Sandwiches or Panini, a savory blend of smoky, marinated portabella mushroom caps, creamy mozzarella, sweet roasted red peppers, and peppery arugula or spinach. Perfectly nestled between slices of ciabatta or focaccia bread, these sandwiches can be enhanced with a smear of pesto for an extra burst of flavor. Whether grilled to a tender char or pressed into a gooey panini, the combination of balsamic-marinated mushrooms and melty cheese will tantalize your taste buds. Quick to prepare in just 25 minutes, this vegetarian delight is ideal for lunch, dinner, or a satisfying meal on the go. Perfect your grilling game with this hearty recipe that celebrates bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 4 pieces Portabella mushroom caps
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 3 cloves Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 pieces Ciabatta or focaccia bread
- 4 slices Mozzarella cheese, sliced
- 1 cup Roasted red peppers
- 1 cup Fresh arugula or spinach
- 0.25 cup Pesto (optional)
Instructions
Clean the portabella mushroom caps by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills using a spoon if desired.
In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
Brush the marinade generously over both sides of each mushroom cap. Let the mushrooms marinate for about 10 minutes.
Preheat a grill or grill pan to medium-high heat. If using a panini press, preheat it as well.
Grill the mushrooms cap-side up for 4-5 minutes, then flip and grill the other side for an additional 4-5 minutes, or until tender and slightly charred.
Slice the ciabatta or focaccia bread in half horizontally. Optionally spread pesto on the inside of each piece of bread.
On the bottom half of each bread slice, layer a grilled portabella mushroom, a slice of mozzarella cheese, roasted red peppers, and a handful of fresh arugula or spinach.
Close the sandwich with the top bread slice and press gently to hold it together.
If making panini, grill the sandwich in a panini press for 2-3 minutes, or until the bread is toasted and the cheese is melted. If using a skillet, press gently with a spatula or a heavy pan to achieve a similar effect.
Cut each sandwich in half before serving and enjoy warm.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 98 mg | 32% | |
| Sodium | 3429 mg | 149% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 22.0 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 830 mg | 64% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2303 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
