Portobello Mushroom Panini

Portobello mushrooms are so thick and meaty that they are super filling. They make the perfect substitution for breads and buns when you are looking to cut back on starchy carbs.

Portobella Mushroom

Portobello Mushroom Panini

Fire up the grill cuz this recipe is packed with grilled vegetables. Don’t have a grill, roast the veggies in a 450* oven. Easy!

This recipe, in general, is packed full of fiber and rich in nutrients because the ingredients are pretty much all vegetables. Portobello mushrooms, in particular, help regulate blood pressure, sweep out toxins with its high fiber content, and are good for the heart.

Gruyere cheese is added for depth of flavor and ricotta cheese is mixed with thyme leaves and a little lemon zest. If you can’t have cheese, just leave it out! The red pepper remoulade adds plenty of flavor.

One other ingredient option is to add a slice or two of roasted red potatoes. Here, I left it out as there are plenty of hearty vegetable selections in this recipe. But, potato lovers… feel free to add! Recipes, they are more like guidelines, anyway. 🙂

mushroom

Recipe Tips:

Try to slice the vegetables in an even thickness – about 1/3-inch thick slices – so they cook more evenly
Gruyere cheese can be substituted easily with mozzarella
Roma tomatoes are substituted easily with a regular hot-house style tomato
In this recipe, I use a yellow onion. Red onion or white onion are also delicious options
Can’t find mache greens? Use arugula or mixed greens!

roasted vegetable stack

For the Remoulade, hop over and check out my Bison Burger recipe which includes an easy, delicious recipe for the Roasted Red Pepper Remoulade! >> ALL AMERICAN BISON BURGER with Fire Roasted Corn Salsa and Red Pepper Remoulade

vegetable stack

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Recipe

Portobello Mushroom Panini

Entree

A medley of vegetables are roasted and stacked with gruyere and ricotta cheese and topped with a red pepper remoulade

Ingredients

1/2 cup olive oil
Sea salt, as desired
Black pepper, as desired
1 pound eggplant, sliced into 1/3-inch thick slices
1 pound zucchini, sliced into 1/3-inch thick slices
1 pound yellow squash, sliced into 1/3-inch thick slices
2 red or orange bell peppers, seeded and sliced into 1/3-inch thick slices
4 large roma tomatoes, sliced into 1/3-inch thick slices
2 medium yellow onions, sliced into 1/3-inch thick slices
6 portobello mushrooms, stems removed
1/2 pound gruyere or mozzarella cheese, sliced into 6 1/4-inch thick slices
3/4 cup ricotta cheese
1 1/2 teaspoons chopped fresh thyme leaves
Fine zest of 1/2 a lemon
1 1/2 cups mache greens, divided evenly between each mushroom "stack"
6 fresh rosemary
Red Pepper Remoulade, see link to recipe above

Instructions

Preheat grill to medium high heat or oven to 450*F.
For grill, place veggies on grill until slightly charred; remove and stack as instructed below.
For oven, line 2 baking sheets with parchment paper.
If all of the vegetables won't fit on 2 trays, roast one batch and then follow with the remaining vegetables.
Spread sliced vegetables and portobello mushrooms on each of the baking sheets.
Brush with olive oil and season, as desired, with salt and pepper.
Place in oven and roast until tender and lightly browned, about 15 minutes.
Roast any remaining vegetables.
Once roasted, set aside.
Mix ricotta cheese with thyme leaves, lemon zest, and a pinch of salt and pepper.
Place 1 portobello mushroom on a baking tray and top with about 1 tablespoon of the ricotta mixture.
Top with some of the mache greens.
Top with eggplant slice, 2 zucchini slices, 1 onion slice, 1 gruyere cheese slice, 2 to 3 tomato slices, 1 onion slice, 1 layer of red or orange bell pepper, 1 layer of yellow squash.
Repeat with remaining portobellos, cheeses, and vegetables.
Insert a wooden or metal skewer through the top center of the stack.
Trim rosemary sprigs to about 1-inch taller than the stack and remove the bottom leaves to make a "skewer".
Remove the wooden skewer and replace with the trimmed rosemary sprig.
Heat in oven about 5 minutes, remove and serve with Red Pepper Remoulade.

Portobello Mushroom Panini