Portabella Mushroom Panini
Elevate your sandwich game with this Portabella Mushroom Panini, a hearty and flavorful vegetarian delight that’s perfect for lunch, dinner, or a gourmet snack. Juicy portabella mushrooms are marinated in a savory mix of olive oil, balsamic vinegar, garlic, and seasonings, then grilled to perfection until tender and slightly charred. Layered with creamy, melted mozzarella cheese, fragrant fresh basil leaves, and sandwiched between slices of sourdough bread, this panini is grilled to golden, crispy perfection. Whether you’re using a panini press or a classic skillet, this easy recipe comes together in just 25 minutes and serves up indulgent comfort with every bite. Perfect for vegetarian meal prep or a crowd-pleasing party dish, this panini guarantees a burst of bold flavors and textures!
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Recipe Information
Ingredients
- 2 whole Portabella mushrooms
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1 clove Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 slices Sourdough bread
- 4 ounces Mozzarella cheese (sliced)
- 8 leaves Fresh basil leaves
- 2 tablespoons Butter
Instructions
Clean the portabella mushrooms by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills with a spoon if desired.
Mince the garlic and prepare a marinade by mixing olive oil, balsamic vinegar, minced garlic, salt, and black pepper in a small bowl.
Brush the marinade generously over both sides of the portabella mushrooms. Let them marinate for about 5 minutes while you prepare the remaining ingredients.
Preheat a grill pan or skillet over medium heat. Cook the mushrooms for 4-5 minutes on each side until tender and slightly charred. Remove from heat and slice them into thick strips.
Spread a thin layer of butter on one side of each bread slice. Place the buttered side down on a clean surface.
On two of the bread slices (unbuttered side up), layer mozzarella cheese, fresh basil leaves, and the cooked mushroom slices. Top each with another slice of bread, buttered side facing out.
Preheat a panini press or a skillet over medium heat. If using a skillet, place a heavy object like a cast iron pan on top of the sandwiches to press them down.
Cook the panini for 3-4 minutes per side, or until the bread is golden brown and crispy, and the cheese has melted.
Remove the panini from the heat and let them rest for 1-2 minutes. Slice each panini in half and serve warm.
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 3164 mg | 138% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 13.5 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 926 mg | 71% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1199 mg | 26% | |
*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.
