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Portobello Panini


2 each portabella mushrooms
2 each tomato (sliced)
2 each provolone cheese (sliced)
2 each basil leaves
1 tbsp. olive oil
salt & pepper to taste


Separate mushroom caps from the stems
Fillet mushroom caps lengthwise
Heat up a medium sauté pan with olive oil.
In the following order add tomato, cheese, basil, salt, and pepper in between mushrooms caps
Brown mushrooms on both sides for 2-3 minutes
Quarter each mushroom cap

Serve and Enjoy