Portobello Mushroom And Buffalo Mozzarella Panini

Portobello Mushroom And Buffalo Mozzarella Panini

Prep Time 10 Minutes
Serves 2
Cook Time 10 Minutes
Difficulty Easy

This is a recipe as comforting as your lover’s arms, as juicy as a ripe peach, and easy like Sunday morning. Perfect for fast food lovers who don’t want to stoop too low.


  • Portobello mushrooms – 200g/7 oz
  • Basil olive oil – a couple of tablespoons
  • Salt and pepper - to taste
  • Floury white bun/bread roll – one per person
  • Sundried tomatoes – 3
  • Mozzarella – 140g/5 oz of the fresh gooey stuff
  • Basil – 12 leaves


Step 1
Brush the caps of the mushrooms with the basil olive oil. You either want one large mushroom per bun/bread roll or a couple of smaller ones.
Step 2
Grill with the cap up for 5 minutes. Then turn over, brush the gills with more oil, season with salt and pepper and grill until cooked through.
Step 3
Cut the bun in half and put both halves on the grill, cut side up.
Step 4
Lay the sliced mozzarella on one of the halves while its still grilling.
Step 5
Chop up the sundried tomatoes, and when the cheese is melted pop in the mushroom, sprinkle over the tomatoes and basil leaves and enjoy.