Marinated Portobello Panini

Fill a small loaf of bread with "meaty" portobellos, flavorful cheeses, and olives for a hearty lunch.

Yield: 4 servings (serving size: 1/4 of loaf )
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 279
  • Fat: 11.3g
  • Saturated fat: 4.2g
  • Protein: 9.7g
  • Carbohydrate: 34.9g
  • Cholesterol: 16mg
  • Iron: 2.2mg
  • Sodium: 753mg
  • Calories from fat: 36%
  • Fiber: 2.8g
  • Calcium: 117mg


  • 1 (6-ounce) package pre-sliced portobello mushrooms
  • 2 tablespoons reduced-fat olive oil vinaigrette
  • 1 (12-ounce) loaf Italian or ciabatta bread
  • 1/3 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
  • 1/4 cup (1 ounce) crumbled blue cheese
  • 1/4 cup pitted kalamata olives, coarsely chopped
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon minced garlic
  • 12 fresh basil leaves
  • 1 medium tomato, cut into 8 slices
  • Cooking spray


  1. Place mushrooms in a quart-size zip-top plastic bag. Add vinaigrette; seal bag, and gently toss to coat. Let stand 15 minutes.
  2. . While mushrooms marinate, cut bread loaf in half horizontally. Hollow out top and bottom halves of loaf, leaving a 1/2-inch border. Reserve torn bread for another use.
  3. . Combine cheeses in a small microwave-safe bowl; microwave at HIGH 15 seconds or until soft. Add olives, mustard, and garlic; stir well. Spread mixture on bottom half of loaf; top with basil, tomato, and mushrooms. Top with remaining half of loaf. Coat both sides of sandwich with cooking spray.
  4. . Heat a large nonstick skillet over medium heat; place sandwich in pan. Place a piece of foil over sandwich; top with a heavy skillet. Cook 2 minutes. Turn sandwich; replace foil and heavy skillet. Cook 1 to 2 minutes or until golden brown. Cut into 4 equal portions.
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