PORTOBELLO PANINI
Make and share this Portobello Panini recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat panini grill or sandwich press to high.
- Remove the gills from the portobello mushrooms and marinate with olive oil.
- Grill the mushrooms until tender, about 3-4 minutes per side. Remove from the grill and set on a paper towel to drain. Cut the focaccia into 4 pieces, slice them horizontally, and drizzle with some olive oil.
- Lay the 4 bottom slices of focaccia on a flat surface. Layer mushrooms evenly on each slice. Place a slice of goat cheese on each piece. Top with arugula and drizzle with truffle oil.
- Put the tops on and gently press each sandwich to flatten it slightly. Drizzle some more olive oil over the tops. Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese is bubbly. Serve immediately.
Nutrition Facts : Calories 444.6, Fat 42.2, SaturatedFat 14.1, Cholesterol 39.3, Sodium 266.7, Carbohydrate 5.7, Fiber 1.5, Sugar 4.1, Protein 13.1
PORTOBELLO, EGGPLANT, AND ROASTED RED PEPPER PANINI
Tangy three cheese and Mediterranean vegetable panini.
Provided by emariejon
Categories Panini
Time 9h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Cut peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-sides down onto the prepared baking sheet.
- Cook peppers under the preheated broiler until the skin has blackened and blistered, about 5 minutes.
- While peppers are cooking, place portobello mushroom caps into a resealable plastic bag. Pour in balsamic vinaigrette, squeeze out excess air, and seal. Marinate in the refrigerator, 8 hours to overnight.
- Remove blackened peppers from the oven, transfer to a bowl, and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Once cool, remove and discard skins. Refrigerate 8 hours to overnight.
- The following day, preheat an electric double-sided grill (such as George Foreman®) according to manufacturers' directions. Sprinkle eggplant slices with garlic powder and onion powder.
- Remove portobello mushrooms from the marinade, and discard the remaining marinade. Cook on the preheated grill until tender, 4 to 5 minutes. Cook eggplant slices on the preheated grill until tender, 4 to 5 minutes. Remove, set onto a plate, and sprinkle with Parmesan cheese. Set aside.
- To assemble the sandwiches, spread all 8 slices of focaccia bread with a thin layer of ranch dressing. Layer 1/2 of the bread slices with a slice of Swiss cheese, an eggplant slice, a roasted pepper half, a portobello mushroom cap, and a slice of Asiago cheese. Top with the remaining bread.
- Spray the double-sided grill with cooking spray, and cook the sandwiches until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.
Nutrition Facts : Calories 679.1 calories, Carbohydrate 100.5 g, Cholesterol 45.9 mg, Fat 19 g, Fiber 10 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1778.5 mg, Sugar 21.8 g
PORTABELLA PANINI WITH GORGONZOLA CHEESE AND SUN-DRIED TOMATOES
Panini without bread! I recently got a panini maker and am excited to find some healthier recipes to make with it, such as this one from Ellie Krieger's Healthy Appetite T.V. show. For the Valentine's episode she cut the portobellos with heart-shaped cookie cutters. You don't need a panini maker for this recipe!
Provided by FLKeysJen
Categories Lunch/Snacks
Time 25m
Yield 2 portobello paninis, 2 serving(s)
Number Of Ingredients 6
Steps:
- Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water and chop them.
- Slice the stems off of the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices.
- Top half of the mushrooms with 1 tablespoon of tomatoes and 1 tablespoon of cheese. Top with remaining mushroom slices. Brush the top side of each "sandwich" with olive oil.
- Preheat a large, nonstick skillet or grill pan. Place the mushroom sandwiches in the pan carefully, oil side down, and cook for 2 minutes. Brush the top half with oil, flip, and cook for 2 minutes more. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 193.1, Fat 14.3, SaturatedFat 4.5, Cholesterol 12.7, Sodium 329.5, Carbohydrate 11.1, Fiber 3, Sugar 4.6, Protein 8.4
HEARTY PORTOBELLO LINGUINE
If you love Mediterranean cuisine, you'll love this entree! It turns any night into a special occasion. I like to serve it with fresh bread and a crisp white wine. -Tre Balchowsky, Sausalito, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes., Drain linguine; add to pan and toss to coat. Serve with cheese.
Nutrition Facts : Calories 422 calories, Fat 21g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 763mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein.
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