Last weekend I bought a package of Portobello mushroom caps. First I made my Marinated Portobello Mushroom Spinach Salad then a couple of Mexican Style Portobello Mushroom Pizzas. That left me 1 cap left for lunch yesterday.
I perused the internet finding this Grilled Portobello Panini on the Food Network. The idea of the Portobello as the meat of a warm pressed sandwich with some tasty cream cheese was exactly the type of lunch I had in mind.
My version uses a sandwich thin to reduce the amount of bread and a wedge of The Laughing Cow Smooth Sensation Cream Cheese Spread Garden Vegetable for convenience and flavor.
The result was amazing! A little messy (more on that later) but really tasty and super light! Here's what I did…
Ingredients
- 1 Portobello Cap
- ½ red bell pepper seeded and flattened
- 1 Whole Wheat Sandwich thin
- 1 wedge of The Laughing Cow Smooth Sensation Cream Cheese Spread Garden Vegetable
- Handful of Spinach Leaves
- Non-stick Spray, Kosher salt and black pepper
Instructions
Warm a sandwich press or your George Foreman (what I use.)
Spray the mushroom cap and bell pepper with non-stock spray, sprinkle with kosher salt and pepper and press them in the grill.
Cook for about 4-5 minutes until the mushroom is cooked mostly through and the pepper starts to scorch.
While the mushroom and pepper are cooking spread the Laughing Cow Wedge...
on both sides of the sandwich. Add a bed of spinach leaves to one side.
Top the spinach with the cooked pepper and the mushroom cap and place it on the grill.
Press.
If you are using the foreman makes sure to adjust the sandwich as it will get pushed because of the angle of the grill.
Grill for about 5 minutes. Again, if you are using the foreman rotate the sandwich half way through to help it cook evenly.
It looked so good I attempted to immediately take a bite.
Bad idea. It slipped all over the place!
So I cut it in half and let it cool for 5 minutes.
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
Pressed Portobello Panini
Ingredients
- 1 Portobello Cap
- ½ red bell pepper seeded and flattened
- 1 Whole Wheat Sandwich thin
- 1 wedge of The Laughing Cow Smooth Sensation Cream Cheese Spread Garden Vegetable
- Handful of Spinach Leaves
- Non-stick Spray Kosher salt and black pepper
Instructions
- Warm a sandwich press or your George Foreman (what I use.)1 Whole Wheat Sandwich thin
- Spray the mushroom cap and bell pepper with non-stock spray, sprinkle with kosher salt and pepper and press them in the grill.1 Portobello Cap, Non-stick Spray, ½ red bell pepper seeded and flattened
- Cook for about 4-5 minutes until the mushroom is cooked mostly through and the pepper starts to scorch.
- While the mushroom and pepper are cooking spread the Laughing Cow Wedge on both sides of the sandwich. Add a bed of spinach leaves to one side.1 wedge of The Laughing Cow Smooth Sensation Cream Cheese Spread Garden Vegetable, Handful of Spinach Leaves
- Top the spinach with the cooked pepper and the mushroom cap and place it on the grill. Press.
- If you are using the foreman makes sure to adjust the sandwich as it will get pushed because of the angle of the grill.
- Grill for about 5 minutes. Again, if you are using the foreman rotate the sandwich half way through to help it cook evenly.
Tina Laskey
OMG.. this makes me want to run out and buy some portabello mushrooms. I try to shy away from burgers on the bbq - of course, my husband is not shy - but this would be the perfect replacement for me.
roni
Yup
Amanda
Does the 5 pts count the wheat sandwich thin? Thanks!
Beverly Turner
This was absolutely AWESOME!! Pinned it on Pinterest so others could enjoy it, too! TFS!!
carrie
Loved these!! The husband missed the "beef" though. When I told him I was make portobello burgers, he assumed it was going to mushrooms on top of a burger. 🙂 I'll make them again. I paired mine with caprese salad.
Nancy
Oh my! All my favs are in this! I've been picking up and putting back big portabello caps for the last couple of weeks while food shopping because they were a bit pricey. After reading this recipe, I would not be denied!! 😀
It's not really a big budget issue, but more of a mental issue for me. I always found money to buy the junk, yet my head hesitates when it's time to spend the same money on good food. I just thought of all the money I have spent on crappy, unhealthy food in the past without ever thinking twice. I didn't hesitate to spend my money on bags of chips, fast food, etc. so why in the world do I deny myself something that probably costs about the same but is healthy, tasty, and good for me?
Not anymore!! I am all set to have an amazing portabello "burger" tomorrow! Thanks, Roni!
nacny
I have never been a fan of mushrooms but soooo many recipes have them in it. A local place Frisches has the mushroom sandwich like your recipe and I have thought of trying it but I just rather have chicken (I guess I am a chicken!)
Krissy
Looks delicious! One of my favorite restaurants where I grew up served portobello mushroom burgers, which I absolutely loved. But, for some reason I never thought to make them myself. I'll have to try this for sure. And, I'm glad you posted a couple other recipes using portobellos. Whenever I make a new recipe with an ingredient I don't use often I'll end up throwing the extra away because I don't know what to do with it. Not a problem here. Thanks!