This portobello mushroom panini with melty vegan cheese makes for a satisfying, delicious vegetarian (and gluten free) lunch!
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!
Since going gluten free almost 8 years ago, we’ve been using our favorite gluten free bread: Canyon Gluten Free. We love Canyon Bakehouse bread for many reasons – it has great texture and flavor (especially compared to other GF breads), they carry a wide range of products (these 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!
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!
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?
Try this Fajita Panini or this Caprese Panini with Pesto and Avocado!
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PinDescription
This portobello mushroom panini with melty vegan cheese makes for a satisfying, delicious vegetarian (and gluten free) lunch!
Ingredients
- 4 slices Canyon Gluten Free Heritage Style Whole Grain Bread
- 1 1/2 tbsp safflower oil (or other neutral, high heat oil)
- 1/4 cup minced shallots
- 1 tbsp minced garlic
- 2 large portobello mushrooms, stems removed and sliced thinly
- 1 red bell pepper, diced
- 1 tbsp tamari
- 3/4 tsp dried parsley or 1 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices dairy free/vegan cheese of choice
Instructions
- Preheat oil in a pan over medium heat.
- Add in shallots and garlic and sauté for 5-6 minutes, stirring often, until softened and fragrant.
- 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.
- 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.
- 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.
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