Vegetarian Steak Panini
Satisfy your cravings with this hearty and flavorful Vegetarian Steak Panini, a true game-changer for plant-based comfort food lovers! This recipe swaps traditional steak for tender, marinated Portobello mushrooms, grilled to perfection with a savory blend of soy sauce, balsamic vinegar, garlic, and smoked paprika. Sandwiched between buttery ciabatta rolls, the mushrooms are layered with creamy provolone cheese, fresh baby spinach, and juicy tomato slices for the ultimate combination of textures and flavors. Perfectly pressed in a panini grill or skillet for golden crispness and gooey melted cheese, this vegetarian delight is ready in just 25 minutes. Ideal for quick lunches, casual dinners, or paired with your favorite sides, this Meatless Monday-approved recipe delivers all the satisfaction without the steak!
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Recipe Information
Ingredients
- 2 large caps Portobello mushrooms
- 2 tablespoons Soy sauce
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Olive oil
- 2 cloves, minced Garlic
- 0.5 teaspoons Smoked paprika
- 0.5 teaspoons Dried thyme
- 2 rolls Ciabatta bread
- 4 slices Provolone cheese
- 1 cup Baby spinach
- 1 medium, sliced Tomato
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon, softened Butter
Instructions
Clean the portobello mushrooms and remove their stems. Pat dry with a paper towel.
In a shallow dish, whisk together soy sauce, balsamic vinegar, olive oil, minced garlic, smoked paprika, thyme, salt, and black pepper to create a marinade.
Place the mushrooms in the marinade, gill side up, and let them soak for 10 minutes. Flip the mushrooms halfway through for even marination.
Heat a grill pan or skillet over medium heat. Grill the mushrooms for 3-4 minutes on each side until tender and lightly caramelized. Remove from the pan and set aside.
Slice the ciabatta rolls in half. Butter the cut sides lightly.
On the bottom half of each roll, place a slice of provolone cheese, followed by the grilled mushroom, tomato slices, and baby spinach. Top with another slice of provolone cheese, then cover with the top half of the roll.
Heat a panini press or a skillet. If using a skillet, press the sandwich down with a heavy pan or spatula to flatten slightly. Grill for 3-4 minutes on each side, or until the bread is crispy and the cheese is melted.
Remove the panini from the heat and let it cool for 1-2 minutes before cutting in half. Serve warm with your favorite side dish or dipping sauce.
Nutrition Facts
Calories |
1129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 4682 mg | 204% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 21.6 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 952 mg | 73% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1623 mg | 35% | |
*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.
