Grilled Portobello and Roasted Red Pepper Panini
Delve into this delightful Grilled Portobello and Roasted Red Pepper Panini recipe that combines the earthy richness of portobello mushrooms with sweet, smoky roasted red peppers, all nestled between crispy ciabatta bread. Enhanced with a creamy vegan mayonnaise and a peppery touch of fresh arugula, this panini is perfect for a satisfying lunch or hearty snack. Whether you're hosting a casual get-together or just treating yourself to something special, this recipe is sure to impress. Serve it hot, and enjoy the burst of flavors with every bite!
2
Servings
265
Calories
8
Ingredients
Ingredients
Olive oil
2 tablespoons (divided)
Balsamic vinegar
2 tablespoons (n/a)
Sea salt
2 teaspoons (n/a)
Portobello mushrooms
2 large (cut into 1/4 inch slices)
Red bell pepper
1 (n/a)
Ciabatta loaf
1 (halved and split lengthwise)
Arugula
12 leaves (fresh)
Vegan mayonnaise
4 tablespoons (n/a)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a small bowl, whisk together 1 tablespoon of olive oil, balsamic vinegar, and sea salt until well combined.
3
Arrange the portobello mushroom slices on a baking sheet and use a brush to coat them with the olive oil mixture.
4
Roast the mushrooms in the oven for about 20 minutes, or until they are fork-tender.
5
While the mushrooms are roasting, prepare the red bell pepper. Brush the pepper with the remaining tablespoon of olive oil.
6
Using a long fork, hold the pepper over an open flame or place it under the broiler, turning frequently until the skin chars and blackens on all sides, which should take about 7 to 10 minutes over the flame or around 10 minutes in the broiler.
7
Once charred, place the pepper in a paper bag and close it tightly. Let it steam for about 10 minutes.
8
Once cooled enough to handle, peel off the charred skin and remove the seeds and stem. Slice the pepper into thin strips.
9
To assemble the panini, spread a generous layer of vegan mayonnaise on the cut sides of the ciabatta halves.
10
Layer one half with arugula leaves, roasted red pepper strips, and the roasted portobello slices, ensuring the mushrooms cover the length of the bread.
11
Spread additional vegan mayonnaise on the opposite side of the ciabatta top half, then close the sandwich.
12
Grill the panini in a panini press or on a grill pan over medium heat until the bread is toasted and golden brown, about 3-5 minutes per side.
13
Serve hot and enjoy!
Nutrition Information
13.5g
Fat
30g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Grilled Portobello and Roasted Red Pepper Panini?
It is a vegan sandwich featuring roasted portobello mushrooms, charred red peppers, arugula, and vegan mayonnaise on ciabatta bread.
How many servings does this recipe make?
This recipe makes 2 servings.
Is this recipe vegan?
Yes, the recipe is vegan as it uses plant-based ingredients and vegan mayonnaise.
What type of bread is used for this panini?
A ciabatta loaf, halved and split lengthwise, is used for this recipe.
At what temperature should the oven be set for roasting mushrooms?
The oven should be preheated to 350°F (175°C).
How do I prepare the mushroom marinade?
Whisk together 1 tablespoon of olive oil, balsamic vinegar, and sea salt in a small bowl.
How long do the portobello mushrooms need to roast?
Roast the mushrooms for about 20 minutes or until they are fork-tender.
How should the portobello mushrooms be sliced?
The mushrooms should be cut into 1/4 inch slices.
How do I char the red bell pepper?
Brush it with olive oil and hold it over an open flame with a long fork or place it under a broiler until the skin blackens.
How long does it take to char the pepper?
It takes about 7 to 10 minutes over a flame or around 10 minutes in the broiler.
Why is the charred pepper placed in a paper bag?
Placing it in a closed paper bag allows it to steam, making the charred skin easier to peel.
How long should the pepper steam in the paper bag?
Let the pepper steam for approximately 10 minutes.
What are the nutritional values for one serving?
Each serving contains approximately 265 calories, 13.5g of fat, 30g of carbohydrates, and 5g of protein.
How much vegan mayonnaise is required?
The recipe calls for 4 tablespoons of vegan mayonnaise.
What greens are included in the panini?
12 fresh arugula leaves are used in the assembly of the panini.
How much olive oil is used in total?
A total of 2 tablespoons of olive oil is used, divided between the mushroom marinade and the pepper coating.
How do I assemble the sandwich?
Spread vegan mayo on the ciabatta, then layer arugula, roasted red pepper strips, and portobello slices before closing with the other bread half.
How long do I grill the assembled panini?
Grill the panini for 3-5 minutes per side until the bread is toasted and golden brown.
Can I use a grill pan if I don't have a panini press?
Yes, a grill pan over medium heat works perfectly for toasting the panini.
What category does this recipe fall into?
This recipe is categorized under Lunch/Snacks.
What is the preparation for the sea salt?
2 teaspoons of sea salt are whisked into the mushroom marinade.
How much balsamic vinegar is needed?
The recipe requires 2 tablespoons of balsamic vinegar.
Should the red pepper seeds be removed?
Yes, once the pepper has steamed and cooled, you should remove the charred skin, seeds, and stem.
What should the texture of the bread be after grilling?
The bread should be crispy and golden brown.
Is this recipe suitable for a hearty snack?
Yes, the description notes it is perfect for a satisfying lunch or a hearty snack.
How many portobello mushrooms are needed?
You will need 2 large portobello mushrooms.
How should the red pepper be sliced?
After peeling and seeding, slice the pepper into thin strips.
Should the panini be served hot or cold?
The recipe recommends serving the panini hot to enjoy the full burst of flavors.
What is the total number of ingredients used?
The recipe uses 8 distinct ingredients.
What is the primary flavor profile of this panini?
It combines earthy mushrooms, sweet and smoky peppers, creamy mayo, and peppery arugula.