Grilled Portabella Sandwiches or Panini

"Great vegetarian sandwich. Can make on outdoor grill, panini press, or skillet. These are even better the next day. From Jenny :)"
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
photo by sassafrasnanc photo by sassafrasnanc
photo by sassafrasnanc photo by sassafrasnanc
photo by Sharon123 photo by Sharon123
photo by A Good Thing photo by A Good Thing
Ready In:




  • Mix together oil, salt and pepper, and garlic. Marinate mushrooms and onions with this for about thirty minutes.
  • Grill mushrooms and onions over medium heat until done, brushing on the oil mixture liberally throughout cooking time.
  • Cut the bread open length-wise, brush it with the oil, then lightly toast on the grill.
  • Layer on the onions and mushrooms. Press sandwich together for a few minutes (I usually use a frying pan to weigh it down).
  • Cut into 6 pieces or so and serve.

Questions & Replies

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  1. LuvBeinHere
    Made this for lunch today. I did add a slice of provolone. Really enjoyed it.
  2. Leggy Peggy
    This was part of our mini panini party. I spread out dozens of ingredients and posted the recipes nearby. Everyone enjoyed this dish, but many thought a few herbs would be great additions -- perhaps basil and oregano.
  3. CraftScout
    After reading previous reviews, I went ahead and sliced the mushrooms to let the seasoning get to the inside, and made this in a nonstick skillet, pressed with my heavy skillet lubed with some cooking spray. Worked like a charm! And the taste . . . Oh, heavenly. The bread I picked up was an artisanal sourdough loaf, and the sourness REALLY worked with the mushrooms and onions. Thank you so much for posting, made for ZWT4.
  4. Mulligan
    Hubby asked, "whatever you did to the mushroom - DO IT AGAIN!!" This had incredible flavor! I made it on a panini pan for ZWT4. I ended up pan frying everything, but it was still incredible without adding anything else.
  5. whtbxrmom
    Made these for dinner tonight. Cooked the mushrooms on the grill outside while the onions I cooked "slow and low" on the stove top. When I make these next time I think I will only use 1 onion as DH and I are the only ones who ate them so we have lots left over. I marinated the minimum 30 minutes but will do longer next time and as always, i added extra garlic. If I cook the mushrooms and onions separately again I may make a batch of the marinade for each for even more flavor. Great summer time meal. Thanks!


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