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

Portobello Mushroom Panini

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American


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



  • 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


  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.


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.