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Home » Recipes » Vegan and Gluten Free Sandwiches

Portobello Mushroom Panini

Published: Mar 28, 2019 · Modified: Oct 9, 2020 by Lexi

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This portobello mushroom panini with melty vegan cheese makes for a satisfying, delicious vegetarian (and gluten free) lunch!

This post is sponsored by Canyon Bakehouse. All opinions are our own.

Side view of gluten free mushroom panini on a white plate with sweet potato fries

A good panini is an appropriate meal for any time of day - lunch, especially, but they're also perfect for a quick, easy dinner or an on-the-go breakfast/snack!

Also, let's be honest, paninis are 5x better than regular sandwiches. Melty vegan cheese + toasted, crunchy bread + a warm filling = sandwich nirvana!

Overhead of gluten free mushroom panini on a white plate with sweet potato fries

Since going gluten free almost 8 years ago, we've been using our favorite gluten free bread: English Muffins are a new favorite!) and their products are widely available around the US.

We find ours at many local stores including Whole Foods, Target, Fresh Thyme, Plum Market & more. You can check out their store locator here to find a store nearby!

Side view of Canyon Gluten Free Heritage Style Whole Grain Bread on wood background

We used Canyon Gluten Free Heritage Style Whole Grain Bread for this panini. It's a wide, sandwich-style loaf, which makes it perfect for a panini. The more surface area, the better! We brush each side with a bit of olive oil before pressing in the panini maker for perfectly crispy edges. Yum!

We served these paninis with homemade sweet potato fries, and you definitely should, too. We recently shared a recipe for spiced sweet potato fries (as well as a tip for making them extra crispy) and it's been very popular - check out the full recipe here!

Side view of gluten free mushroom panini on a white plate with sweet potato fries

When it comes to dairy-free cheese, we suggest a sliced vegan "cheese" for this portobello mushroom panini. It will be less messy than shreds and it covers the entire surface of the bread. We used this brand.

Craving more panini/sandwich recipes?

  • Fajita Panini
  • Caprese Panini with Pesto and Avocado
  • Vegan Pulled Mushroom BBQ Sandwich
  • Scrambled Tofu and Avocado Breakfast Sandwich
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Portobello Mushroom Panini


  • Author: Lexi
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan
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Description

This portobello mushroom panini with melty vegan cheese makes for a satisfying, delicious vegetarian (and gluten free) lunch!


Ingredients

Scale
  • 4 slices Canyon Gluten Free Heritage Style Whole Grain Bread
  • 1 ½ tbsp safflower oil (or other neutral, high heat oil)
  • ¼ cup minced shallots
  • 1 tbsp minced garlic
  • 2 large portobello mushrooms, stems removed and sliced thinly
  • 1 red bell pepper, diced
  • 1 tbsp tamari
  • ¾ tsp dried parsley or 1 tbsp fresh parsley, chopped
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 slices dairy free/vegan cheese of choice

Instructions

  1. Preheat oil in a pan over medium heat. 
  2. Add in shallots and garlic and sauté for 5-6 minutes, stirring often, until softened and fragrant.
  3. Add in portobello mushrooms, red pepper, tamari, parsley, salt, and pepper. Cook, stirring frequently until mushrooms and peppers have softened and liquid is mostly reduced.
  4. Lightly brush one side of each piece of bread with olive oil. Start with a layer of vegan cheese, then top with mushroom mixture and other slice of bread. 
  5. Cook in panini maker or pan until cheese is melty and bread is golden brown and toasted.

Notes

If you don't have a panini maker, you can easily make this in a regular pan by heating to medium, placing sandwich down and compressing with a smaller pot lid. Flip sandwich after a few minutes and repeat.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: ½ Panini
  • Calories: 474
  • Sugar: 12 g
  • Sodium: 1853.3 mg
  • Fat: 26.2 g
  • Saturated Fat: 4.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 50.3 g
  • Fiber: 7.8 g
  • Protein: 9.7 g
  • Cholesterol: 0 mg

Keywords: portobello mushroom panini

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Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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