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Portobello Panini Bites

Irresistible panini bites featuring portobello mushrooms, fontina cheese, roasted red peppers and a garlic rosemary mayo. Serve them with a delicious basil mayo dressing.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 16 panini bites
Calories: 116kcal

Ingredients

Panini Bites

  • 4 large portobello caps
  • 4 tablespoon olive oil extra virgin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 tablespoon mayonnaise
  • 2 teaspoon minced garlic 4 cloves
  • 2 teaspoon minced fresh rosemary
  • 4 ciabatta buns
  • 2 cups grated fontina cheese
  • ½ cup roasted red peppers rinsed, patted dry, and sliced ½ inch thick

Basil Mayo Sauce:

  • 3 tbsp. pesto
  • 2 tbsp. mayo

Instructions

Panini bites:

  • Preheat a 12-inch nonstick grill pan over medium heat for 2 minutes. (Droplets of water should just sizzle when flicked onto pan.) Toss 2 of the mushrooms, 1 tbsp. oil, salt, and pepper together. Place mushrooms, gill side up, in pan and weight with Dutch oven or other heavy pan. Cook until mushrooms are well browned on both sides, about 4 minutes per side. Transfer mushrooms to plate. Repeat with other 2 mushrooms. Wipe pan clean.
  • Combine mayonnaise, garlic, and rosemary in bowl. Spread mayonnaise mixture evenly over 1 side of each bun half. Assemble 4 sandwiches by layering ingredients as follows between prepared buns (with mayonnaise mixture inside sandwich): half of fontina, cooked mushrooms, red peppers and remaining fontina. Press gently on sandwiches to set.
  • Reheat now empty pan over medium heat for 1 minute. Turn to low. Brush outside of sandwiches lightly with remaining oil. Place sandwiches in pan and weight with Dutch oven or other heavy pan. Cook sandwiches until buns are golden brown and crisp on both sides and cheese is melted, about 3 minutes per side. Cut each sandwich into quarters and serve with sandwich picks if desired.

Basil Mayo Sauce (yield ½ cup):

  • Add pesto to a mesh strainer to drain extra oil. Add drained pesto to small bowl. Add mayo and combine. Serve with panini bites.

Notes

Recipe adapted from America's Test Kitchen The Complete Cooking for Two Cookbook

Nutrition

Calories: 116kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 263mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg