Pressed Portabella Sandwich with Roasted Peppers and Red Onion

Name: Pressed Portabella Sandwich with Roasted Peppers and Red Onion
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 large Portabella caps cleaned and stems removed; 1-2 thin slices of red onion; ¾ ounce of a mild cheese like Muenster- I used Mini Babybel Bonbel round (perfect!); 2 roasted red pepper - I used the jarred piquillo kind; Sprinkle of kosher salt (garlic powder and dried thyme)

Updated: Aug 17, 2023 by Veronica Noone · This post may contain affiliate links · 27 Comments

Update: Click here to see me make this on video.

I made this on Saturday and have been dying to tell you about it ever since! There is just something about the Portabella for me at the moment. I don't know what it is but the big caps just look so appetizing at the grocery store. I've been picking them up and experimenting. First was the Cheddar Pepper Stuffed Portabello Burger which was super yummy but then I had lunch with a fellow "Foodie" and we both ended up ordering the same thing, a Portabella panini with red onion and roasted peppers.

It was DIVINE!

Of course it was served on two THICK slices of white bread drenched in butter (completely unnecessary) but that's not why I liked it. It was the combo of sweet pepper, red onion and earthy Portabella that I fell in love with. So I set out to recreate my own version.

This is what I came up with.

Ingredients

2 large Portabella caps cleaned and stems removed
1-2 thin slices of red onion
¾ ounce of a mild cheese like Muenster- I used Mini Babybel Bonbel round, perfect!
2 roasted red pepper - I used the jarred piquillo kind
Sprinkle of kosher salt, garlic powder and dried thyme

Instructions

Here are the base ingredients. So pretty. 🙂

Heat your George Forman or Panini Press. You could do this in a skillet but you would need to press down while cooking and then flip.

I sprayed a bit of non-stick spray as my grill is old. Place one Portabella upside down, layer on the sliced onion, then cheese, peppers and finally spices.

If you are using a Laughing Cow round, simply cut it into three slices and scatter them on the cap. You can see my three sticking out in the picture above.

Top with the second Portabella cap and press. Now, if you are using the George Foreman like me, make sure to account for the shifting that will occur. When closing the top the grill will want to slide the top layer off. Just offset before closing and hold it in place with your finger.

Cook for about 5 minutes. Since I was using my foreman grill after 2 and half I rotated the mushroom around as it does cook uneven favoring the back. You would not have to do this in a traditional panini press.

Remove and wonder at your glorious creation! (ok, you don't have to, it's just what I did) 😉

Here's what the middle looked like...

Little man wanted NOTHING to do with it but he loves getting involved with the picture taking aspect of my food blogging obsession. His contribution was the red heart balloon which I thought was quite fitting. lol

Update: Click here to see me make this on video.

Disclosure: I've partnered with The Laughing Cow. Click here for more info and click here to see all my ideas using the Laughing Cow!

📖 Recipe