Recipe | Grilled Portabella Panini with Artichoke Tapenade

By Kiersten | Last Updated: March 25, 2014

Grilled Portabella Panini With Artichoke Tapenade

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.

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.
Go to Grilled Portabella Panini with Artichoke Tapenade recipe

Grilled Portabella Panini with Artichoke Tapenade

Prep Time:

3 hours, 15 minutes

Cook Time:

20 minutes

Total Time:

3 hours, 35 minutes




  • 2 tbsp. balsamic vinegar
  • 2 tbsp. extra virgin olive oil
  • salt and pepper to taste
  • 2 large portabella mushrooms, washed with a damp cloth
  • 1/2 c. marinated artichoke hearts
  • 2 tbsp. sun-dried tomatoes, chopped
  • 1/4 c. roasted red pepper
  • 1/4 c. kalamata olives
  • 4 thick slices of bread
  • 1/2 c. arugula, washed and dried
  • olive oil mister or cooking spray
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  1. 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.
  2. 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.
  3. 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.
  4. 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.)

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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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!

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!

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!

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!

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.

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! 🙂

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?

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!

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