Portabella Panini with Gorgonzola Cheese and Sun Dried Tomatoes
Sink your teeth into the bold, savory flavors of this Portabella Panini with Gorgonzola Cheese and Sun-Dried Tomatoes, a gourmet sandwich destined to elevate your lunch or dinner game. Juicy, marinated portabella mushroom caps are seared to perfection and paired with the tangy creaminess of melted Gorgonzola, vibrant fresh spinach, and the sweet intensity of sun-dried tomatoes. Nestled between buttery, golden-crisp ciabatta rolls, this panini is a perfect balance of earthy, salty, and umami-rich flavors. Whether you’re using a panini press or skillet, this quick and easy recipe delivers a restaurant-style dish in just 20 minutes, making it a go-to for vegetarian comfort food or a satisfying weeknight meal.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 large caps Portabella mushrooms
- 0.25 cup Gorgonzola cheese
- 4 pieces Sun-dried tomatoes (packed in oil)
- 1 cup Fresh spinach leaves
- 2 tablespoons Olive oil
- 1 teaspoon Balsamic vinegar
- 0.25 teaspoon Salt
- 0.125 teaspoon Ground black pepper
- 2 rolls Ciabatta bread
- 2 tablespoons Butter
Directions
Step 1
Gently clean the portabella mushrooms with a damp paper towel and remove the stems. If necessary, scrape out the gills with a spoon to create a smoother surface.
Step 2
In a small bowl, whisk together 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper. Brush this mixture onto both sides of the mushroom caps.
Step 3
Heat a grill pan or skillet over medium heat. Add the remaining 1 tablespoon of olive oil. Cook the mushrooms for 3-4 minutes per side, or until tender and slightly browned. Remove from heat and set aside.
Step 4
Split the ciabatta rolls in half horizontally. Butter the outer sides of each roll lightly to help the bread crisp up during cooking.
Step 5
On the inside of the bottom half of each roll, crumble half of the Gorgonzola cheese. Add a layer of fresh spinach leaves and two sun-dried tomatoes (sliced into smaller pieces if desired). Place one portabella mushroom on top, and then cover with the top half of the roll, buttered side up.
Step 6
Heat a panini press, skillet, or grill pan over medium heat. Place the sandwiches in the pan and cook, pressing down gently with a spatula or the panini press lid, for 3-5 minutes per side, or until the bread is golden brown and crisp, and the cheese is melted.
Step 7
Slice each sandwich in half and serve immediately. Enjoy!
Nutrition Facts
| Serving size | (489.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1052.0 |
| Total Fat 73.7g | 0% |
| Saturated Fat 24.4g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 93.0mg | 0% |
| Sodium 2006.0mg | 0% |
| Total Carbohydrate 78.9g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 8.9g | |
| Protein 26.0g | 0% |
| Vitamin D 21.4IU | 0% |
| Calcium 214.3mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 1621.7mg | 0% |
Source of Calories