![Grilled Portabella Panini with Artichoke Tapenade [Close]](https://ohmyveggies.com/wp-content/uploads/2012/03/grilled_portabella_panini_with_artichoke_tapenade_close.jpg "Grilled Portabella Panini with Artichoke Tapenade [Close]")
I kind of feel like a hypocrite posting this grilled portabella panini recipe because I always make fun of the way portabella mushrooms are the default filling for vegetarian sandwiches. The reasoning is usually, "portabellas are so meaty--they're the steak of mushrooms!" Um, yeah. Despite this, I actually do like portabella mushrooms. Not because they're meaty, but because I love mushrooms in general and giant ones are much easier for sandwich-making than the button variety.
Ten years ago (I feel so old right now), my husband and I lived in an apartment across the street from a farmers market and every Saturday, we would buy two portabella mushroom caps and I would marinate them in balsamic vinegar and olive oil all afternoon and then we'd have them in sandwiches for dinner. Not surprisingly, after two summers of grilled portabella sandwiches every Saturday, we eventually got burnt out on them. But now enough time has passed that I thought we could revisit the marinated portabella sandwiches, with one major change: artichoke tapenade.
The tapenade totally makes these sandwiches. Back in the day, I topped the mushrooms with cheese, but the tapenade adds much more flavor. The only downside is that between the mushrooms and the tapenade, there's the potential for your panini to get a little bit mushy. Using sturdy bread is a must! A hearty whole wheat or sourdough bread works well, and whatever you choose, make sure the slices are very thick.
Ingredients
- 2 tbsp. balsamic vinegar
- 2 tbsp. extra virgin olive oil
- salt and pepper to taste
- 2 large portabella mushrooms washed with a damp cloth
- ½ c. marinated artichoke hearts
- 2 tbsp. sun-dried tomatoes chopped
- ¼ c. roasted red pepper
- ¼ c. kalamata olives
- 4 thick slices of bread
- ½ c. arugula washed and dried
- olive oil mister or cooking spray
Instructions
- Whisk together vinegar, olive oil, salt, and pepper in a large, shallow dish. Place mushrooms in dish, cover, and refrigerate for three hours, flipping mushrooms over halfway through.
- Spray grill with olive oil and heat to 350 degrees. Place mushrooms on grill and grill until tender, about 8 minutes (depending on the type of grill you're using). Wipe grill clean.
- Combine artichoke hearts, tomatoes, red pepper, and olives in food processor. Pulse until coarsely chopped. Spread artichoke mixture onto 2 slices of bread. Place grilled mushrooms onto bread (you may have to slice them in half to get them to fit) and top mushrooms with arugula. Top with remaining bread slices.
- Spray grill with olive oil. Place sandwiches onto grill or panini press and spray tops with additional olive oil. Grill until golden brown, about 10-12 minutes. (If you don't have a grill that cooks from both sides, you'll have to flip the sandwiches after about 10 minutes.)
The Mrs @ Success Along the Weigh says
That's it. I've been putting off my arugula hunt for weeks but I need to commit and find it. The only place I saw it was wilted, packaged and pathetic looking at the local grocery store. Is it technically an herb or lettuce because they had it in herbs. Thanks for giving me a mission for the weekend!
The Type A Housewife says
Well, I know you shop at Trader Joe's and they sell it there! That's where I got mine. 🙂 Weird that they had it with the herbs--usually it's in with the bagged salads. It's easy to grow in containers too!
Liz @ A Nut in a Nutshell says
I have to admit that looks amazing, but it's the texture of mushrooms that keep me from enjoying them.
The Type A Housewife says
A lot of people feel that way! I think they're like cilantro--when you don't like them, you really don't like them.
Val says
Oh, oh ohhhhhh. Swoon. Drool.
Artichokes are so perfect. Why in the hell haven't I tried more recipes with them?
The Type A Housewife says
I don't know--I love them! I'm trying to grow them this year, fingers crossed.
Stephanie @ henry happened says
I'm the same way - I've avoided portabellas for fear of being a cliche. Love the idea of serving w/ tapenade! Gotta pull out the panini press & give it a go!
The Type A Housewife says
Yeah, most of the portabella sandwiches I've had are pretty boring. It's not that I don't like them, but I get tired of that always being the only vegetarian thing on menus!
elisa says
Wow. Looks so good. I haven't had a portabella mushroom sandwich in ages. This one looks like it would be worth the wait. I love artichokes!
The Type A Housewife says
It's definitely worth the wait--when you marinate the mushrooms, they taste so much better!
Genevieve says
That sandwich looks perfect with the grill marks! I just discovered last summer how good portobello mushrooms can be when you marinate and then grill them on the BBQ. Putting them into a sandwich with that tapenade sounds delicious!
The Type A Housewife says
Now you're making me impatient for summer so I can start grilling outdoors again! I think grilling them really works well because you can get the liquid out of them. I've tried roasting portabellas a few times and I don't know if I'm doing something wrong, but they end up being a soggy mess.
Genevieve says
Me too! I don't think I've tried roasting them, so I'll keep your advice in mind and stick to other methods!
The Type A Housewife says
Well, if you do get around to roasting them and they turn out well, let me know your secret. 🙂
Small Footprints says
I'm vegan but ... good food is good food. Portabellas are great and I think that a lot of vegetarians call them a steak replacement because they are a good source of protein. I just call them yummy ... and this recipe looks wonderful! So thanks for sharing it ... I'm definitely trying it! 🙂
The Type A Housewife says
Do they really have protein? I had no idea! Well, that makes me like them even more. 😀
Small Footprints says
They do! Here are a couple of articles on the subject:
http://www.ehow.com/facts_5472621_nutritional-value-portabella-mushroom.html
http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/9170/2
The Type A Housewife says
Thanks for the info! 🙂
Raquel @ Ovenmitts Vegan Blog says
OMG I can't tell you how much I want to eat this right now! I'm just getting into portabellas and I can;t get enough of them! I'll be careful not to burn out though 🙂
The Type A Housewife says
Just don't eat the same portabella sandwich every Saturday for two years like I did and you'll be fine. 🙂
Candy says
Need to try. I LOVE mushrooms. I could eat them every single day... and I've never once made a sandwich out of them (as the main or 'meat').... how in the world did I make it so long?
The Type A Housewife says
Oh, you need to do it! 🙂 And I'm with you, I could eat mushrooms everyday too. Have you ever tried roasting them? SO GOOD!
Alison says
This looks super good!
The Type A Housewife says
Thank you! We will definitely be making it again. 🙂
Natalie says
I can just imagine how much flavour is packed in those paninis, they sound delicious! I only recently discovered a love for mushrooms and have since been trying them in lots of dishes - this will have to be added to the list to try!
The Type A Housewife says
I hope you like them if you make them! I tried adding as much flavor as I could since I was skipping adding cheese and the tapenade definitely worked well.
Brenda Williams says
Yum! I love mushrooms, so this would be a perfect sandwich for me.
The Type A Housewife says
I love mushrooms too! I use them at least once a week, if not more.
VeggieNerd says
Great recipe. I made it this evening and it's absolutely delicious. I've been wanting a great sandwich/panini recipe ever since I went vegan. Thanks!
The Type A Housewife says
I'm glad you liked it--thanks for letting me know!
Johanna @ Mama Chocolate says
This looks delicious! I am really starting to love mushrooms, and I love panini sandwiches, so I am definitely trying this!
The Type A Housewife says
I hope you like it if you make it! 🙂
Toni @ Red Carpet Mama says
This.sounds.divine!!!!!!!
Rachel (teacher-chef) says
This looks amazing, think I might throw some eggplant sliced on here as well - looks great 🙂
Kiersten says
Eggplant would definitely work well with these flavors!