Grilled Portobello Panini

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 2 servings
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2 large portobello mushrooms, stems removed, gills scraped out, sliced horizontally into 2 thin pieces

1 small red pepper, seeds and ribs removed, quartered

Olive oil

Kosher salt and freshly ground black pepper

1/2 cup baby arugula

Herbed Cream Cheese Spread, recipe follows

1 loaf ciabatta

Herbed Cream Cheese Spread:

4 ounces low-fat cream cheese, at room temperature

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh chives

1 clove garlic, peeled and smashed

Kosher salt and freshly ground black pepper


  1. Heat a grill pan to medium-high heat.
  2. Add the mushrooms and red peppers to a sheet tray, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Grill the portobellos for 3 minutes per side, 6 minutes total. Grill the red peppers for 5 minutes per side, 10 minutes total. Remove from the grill and set aside until cool enough to handle.
  3. Cut two 4-inch pieces of bread, then slice in half lengthwise. Spread the Herbed Cream Cheese Spread on each piece of bread. Pile on the grilled portobellos, red peppers and arugula on 2 slices of the bread and close the sandwiches.
  4. Place the sandwiches on top of the hot grill pan and place a cast-iron skillet on top to press. Cook for 3 to 4 minutes, and then flip and cook 3 to 4 more minutes on the remaining side. Slice on a diagonal and serve.

Herbed Cream Cheese Spread:

Yield: 1/2 cup.
  1. Add the cream cheese, basil, chives and garlic to a bowl of a food processor and pulse until smooth and combined. Season with salt and pepper.