Grilled Portobello Panini with Gorgonzola and Sun-Dried Tomato Delight
Step into a world of flavor with our Grilled Portobello Panini, a decadent yet healthy twist on the classic sandwich. This delightful dish features tender, meaty portobello mushroom caps, perfectly paired with creamy crumbled gorgonzola cheese and rich sun-dried tomatoes for an explosion of taste. You won't miss the bread as the earthy flavors of the mushrooms shine through. Perfect for a light lunch or a satisfying snack, this recipe is easy to prepare and does not require a panini maker; a skillet will do just fine. Whether for a casual weekday meal or a special Valentine’s Day treat, this dish is sure to impress!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Sun-dried tomatoes
4 (soaked and chopped)
Portobello mushroom caps
4 (stems removed and sliced in half)
Gorgonzola cheese
1/4 cup (crumbled)
Olive oil
1 tablespoon (for brushing)
Olive oil
1 teaspoon (for cooking)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Instructions
1
Begin by reconstituting the sun-dried tomatoes: immerse them in boiling water for about 10 minutes until they soften. Once done, drain and chop them into small pieces.
2
Prepare the portobello mushroom caps by removing the stems to create a flat base. Slice each cap in half, resulting in 8 round ‘sandwich’ pieces.
3
On 4 of the mushroom slices, evenly distribute 1 tablespoon of the chopped sun-dried tomatoes and sprinkle 1 tablespoon of crumbled gorgonzola cheese on top.
4
Cover each topped mushroom slice with the remaining mushroom halves, forming 4 mushroom sandwiches.
5
Drizzle and brush the top side of each sandwich with olive oil to ensure a crispy exterior.
6
Heat a large nonstick skillet or grill pan over medium heat. Place the sandwiches in the pan, oil side down, and cook for about 2 minutes or until golden brown.
7
Carefully brush the tops of the sandwiches with olive oil, flip them over, and cook for an additional 2 minutes until they are golden brown and the cheese is melty.
8
Season the paninis with salt and pepper to taste before serving. Enjoy your delicious creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Grilled Portobello Panini with Gorgonzola and Sun-Dried Tomato Delight?
It is a decadent yet healthy meatless sandwich that uses tender portobello mushroom caps instead of bread, filled with gorgonzola cheese and sun-dried tomatoes.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it uses mushrooms and cheese as the primary ingredients.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free because the portobello mushroom caps serve as the 'sandwich' base instead of traditional bread.
Do I need a panini maker to make this recipe?
No, you do not need a panini maker; a large nonstick skillet or a grill pan works perfectly for cooking these sandwiches.
How do I prepare the sun-dried tomatoes?
Reconstitute them by immersing them in boiling water for about 10 minutes until they soften, then drain and chop them into small pieces.
How should I prepare the portobello mushroom caps?
Remove the stems to create a flat base, then slice each cap in half horizontally to create two round sandwich pieces.
How many 'sandwiches' does this recipe make?
This recipe makes 4 mushroom sandwiches using 4 large portobello caps that are sliced into 8 pieces total.
What kind of cheese is used in this recipe?
The recipe calls for 1/4 cup of crumbled gorgonzola cheese.
What can I substitute for gorgonzola if I don't like it?
You can substitute gorgonzola with other creamy cheeses like goat cheese, blue cheese, or even mozzarella if you prefer a milder flavor.
How much olive oil is needed?
You will need approximately 1 tablespoon of olive oil for brushing the mushrooms and 1 teaspoon for the cooking pan.
How long do I cook the portobello paninis?
Cook them for about 2 minutes per side over medium heat until they are golden brown and the cheese has melted.
Is this a low-carb recipe?
Yes, it is an excellent low-carb option as it replaces bread with mushrooms, making it suitable for many specialized diets.
Can I make this recipe vegan?
Yes, you can make it vegan by replacing the gorgonzola cheese with your favorite vegan cheese alternative.
What type of pan is best for this recipe?
A large nonstick skillet or a grill pan is recommended to ensure the mushrooms don't stick and get a nice sear.
Should I season the paninis?
Yes, you should season the paninis with salt and pepper to taste before serving to enhance the flavors.
Is this recipe suitable for a romantic dinner?
Absolutely! The description notes it is a great choice for a special Valentine's Day treat or an impressive light meal.
How do I ensure the exterior of the mushroom is crispy?
Brushing the outside of the mushroom slices with olive oil before placing them in the hot skillet helps achieve a crispy exterior.
Can I use a different type of mushroom?
While portobellos are used for their size and 'meaty' texture to act as bread, you could use large cremini mushrooms for smaller, bite-sized versions.
What is the flavor profile of this dish?
The dish features earthy mushroom flavors, creamy and tangy gorgonzola, and rich, sweet-tart sun-dried tomatoes.
Can this be served as a snack?
Yes, it is described as perfect for a light lunch or a satisfying snack.
Is this recipe easy for beginners?
Yes, it is tagged as an 'easy recipe' and requires only simple preparation and minimal cooking time.
Do I keep the mushroom gills?
The recipe doesn't specify removing them, so you can keep them, though some prefer to scrape them out for a cleaner look.
How do I assemble the sandwiches?
Place 1 tablespoon of chopped tomatoes and 1 tablespoon of cheese on four mushroom slices, then top each with the remaining four mushroom halves.
What should I do if the mushrooms are too wet after washing?
Pat them dry with a paper towel before slicing and oiling to ensure they sear properly rather than steaming.
Can I add other ingredients to the filling?
Yes, you could add spinach, caramelized onions, or fresh basil for even more flavor.
Does this recipe include bread?
No, this recipe specifically excludes bread, using the mushroom caps as the outer layers.
What kind of heat should I use?
Medium heat is ideal for cooking the mushrooms through without burning them while allowing the cheese to melt.
How many ingredients are in this recipe?
There are 7 ingredients: sun-dried tomatoes, portobello caps, gorgonzola, olive oil (twice), salt, and pepper.
Can I use fresh tomatoes instead of sun-dried?
You can, but sun-dried tomatoes offer a more intense, concentrated flavor that pairs specifically well with the strong gorgonzola cheese.
What tags describe this recipe?
Tags include portobello, panini, gorgonzola, healthy lunch, meatless, vegetarian, grilled, and easy recipe.