Portobello & Fontina Panini

Portobello & Fontina Panini

  • Prep: 10 min
  • Cook Time: 20 min
  • Total: 30 min
  • Serving: Serves 2 people

This recipe for portobello and fontina cheese panini sandwiches can be customized by adding your favorite ingredients to the basics. A tasty treat for lunch or dinner, serve with a green salad or fresh fruit.


  • 2 teaspoons olive oil
  • 2 large portobello mushrooms, stems removed
  • Salt and black pepper to taste
  • 2-3 tablespoons sun-dried tomato pesto (or regular pesto)
  • 4 slices crunchy Italian bread
  • 4 ounces fontina cheese, sliced
  • 1/2 cup fresh basil leaves
  • Extra olive oil


  1. Preheat your oven broiler. Line a baking sheet with foil.
  2. Drizzle 2 teaspoons of the olive oil over both sides of the mushrooms. Season with salt and pepper and place on the baking sheet, cap side down. Broil the mushrooms for about 4 minutes on each side until tender. When finished, cut into 1/4-inch-thick slices.
  3. Evenly spread the pesto on 2 of the bread slices. Layer the mushrooms, cheese and basil. Top with the remaining bread. Lightly brush the outsides of the sandwiches with olive oil.
  4. Heat a large skillet over medium heat. Add the sandwiches. Press them lightly with a spatula or weigh them down with a small plate. Cook for about 5 minutes on each side, or until the cheese is melted and the sandwiches are golden.


Comments on "Portobello & Fontina Panini"