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Panini with Grilled Mushrooms

Makes: 4  servings Prep 15 mins Grill 10 mins


  • 3 tablespoons  olive oil
  • 3 tablespoons  red-wine vinegar
  • 1 tablespoon  chopped garlic
  • 1/2 teaspoon  freshly ground pepper
  • 1/4 teaspoon  salt
  • 3 large portabella mushroom caps
  • 4 small crusty rolls or ciabatta rolls, split
  • 6 ounces  ricotta salata or mozzarella cheese, cut into 4 slices
  • 1 small bunch arugula, trimmed
  • 2 medium beefsteak tomatoes, sliced 1/4 inch thick


1. Heat grill. Combine oil, vinegar, garlic, pepper, and salt in small bowl. With a knife or a teaspoon, gently scrape away the gills (the black portion underneath the caps) from each mushroom.

2. Brush both sides of mushrooms with oil mixture. Grill mushrooms, 5 minutes per side, until tender. Transfer to cutting board and cut into 1/2-inch-thick slices.

3. Place one slice of ricotta on bottom half of each roll. Divide and top each evenly with mushrooms, arugula, and tomatoes. Cover with tops of rolls. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)435,
  • Fat, total(g)23,
  • chol.(mg)38,
  • sat. fat(g)8,
  • carb.(g)45,
  • fiber(g)4,
  • pro.(g)15,
  • sodium(mg)1195,
  • Percent Daily Values are based on a 2,000 calorie diet