Portobello and Fontina Panini

  • Yield: 2 servings
  • Prep: 10 mins
  • Cook: 10 mins

Pretend you’re in Tuscany savoring a wood-grilled porcini mushroom cap as you bite into this delectable mushroom panini.


2 round or oval crusty Italian sandwich rolls
olive oil
2large portobello mushrooms (about 2 ounces each), stems removed
1teaspoon fresh or dried rosemary leaves, chopped
1 garlic clove minced
1/4teaspoon salt
Ground black pepper
2ounces Fontina cheese, sliced
2 leaves radicchio, chiffonade-cut


  1. 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.
  2. 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.
  3. 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.


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