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Grilled Portobello Mushroom Panini Recipe

www.mccormick.com
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Recipe and photo courtesy of www.mccormick.com
A hearty sandwich that will appeal to vegetarians and meat-lovers alike. ... read full description
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Servings:
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Ingredients
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning
  • 4 large portobello mushroom caps
  • 8 slices Italian bread, sliced diagonally
  • Garnishes such as green leaf lettuce, sliced roasted red peppers, sliced tomatoes and feta cheese (optional)
Directions
PREP
10 mins
COOK
5 mins

1. Mix oil, vinegar and Montreal Steak Seasoning in small bowl. Brush both sides of each mushroom cap with oil mixture. Lightly brush one side of each bread slice with oil mixture.

 

2. Grill mushrooms over medium heat 6 to 8 minutes, turning once. Grill bread slices until lightly toasted.

 

3. Serve mushrooms between bread slices with assorted garnishes, as desired.

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A hearty sandwich that will appeal to vegetarians and meat-lovers alike. Portobello mushrooms have a deliciously meaty texture and are perfectly suited to the grill.
Nutrition (per serving)
Calories: 348 Calories
Fat: 20 Grams
Protein: 7 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 35 Grams
Sodium: 695 Milligrams
Fiber: 3 Grams
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Glossary Terms
A rich flavored, meaty textured mushroom, which has a large, flat, dark brown cap that grows up to 5 inches in diameter when mature.
(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters and develops a trumpet-like shape.
(Scientific Name: Craterellus fallax) A tender and somewhat fragile funnel or horn-shaped mushroom more commonly known as, “Horn of Plenty” (Craterellus cornucopioides).
Scientific Names: Sparassis Crispa or S Spathulata and S. Herbstii. The Sparassis Crispa is known as the western U.S.
Made from beef stock, water, tomato puree and mushrooms, this variety of soup can be is prepared to be served as a lunch item or as an ingredient to be used in baking and cooking other foods.
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