You are here: Home » Recipes » Portobello and Fontina Panini Portobello and Fontina Panini Kitchen Tested Yield 2 servings Prep 10 mins Cook 10 mins Grill up a sandwich of meaty portobello mushrooms and melting Fontina cheese. PrintEmail Pretend you’re in Tuscany savoring a wood-grilled porcini mushroom cap as you bite into this delectable mushroom panini. Ingredients 2 round or oval crusty Italian sandwich rolls olive oil2 large portobello mushrooms (about 2 ounces each), stems removed1 teaspoon fresh or dried rosemary leaves, chopped1 garlic clove minced1/4 teaspoon salt Ground black pepper2 ounces Fontina cheese, sliced2 leaves radicchio, chiffonade-cut Instructions Preheat panini grill or stovetop griddle pan. Slice rolls in half through middle. Pick out some of bread from top and bottom halves to create a slight depression. Brush tops and bottoms of rolls lightly with oil. Set aside. Brush stem sides of mushrooms with oil. Place stem sides down on panini grill or griddle. Grill 2 minutes or until bottom starts to brown. Flip mushrooms. Drizzle lightly with oil. Sprinkle with rosemary and garlic. Season with salt and pepper. Grill about 4 minutes or until juices start to collect in cap. Place one mushroom cap, stem-side-up, on each roll bottom. Top with cheese, radicchio and roll tops. Place on panini grill or griddle. Cover with grill top or bacon press. Grill about 2 minutes on each side or until browned and cheese starts to melt. Recipe by Sharon Sanders.