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Roasted Portobello and Tomato Panini

Roasted Portobello and Tomato Panini with Fontina, Asiago, and Arugula Salad

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Recipe Details


What’s cheesy, hearty, and totally irresistible? These veggie panini, stuffed with roasted portobello mushrooms, tomatoes, and not one, but two Italian cheeses. Ciabatta bread adds a delightfully chewy texture, which pairs perfectly with the gooey cheese, blistered tomatoes, and meaty mushrooms. A drizzle of balsamic glaze and a bright arugula side salad round out this savory, seasonal dinner.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 640
  • Protein 28g
  • Total Carb 63g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • portobello mushrooms
    portobello mushrooms
  • plum tomatoes
    8 ounces
    plum tomatoes
  • basil
    1/4 ounce
  • shallot
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • Dijon mustard
    1 packet
    Dijon mustard
  • ciabatta buns
    ciabatta buns
  • shredded Asiago cheese
    2 ounces
    shredded Asiago cheese
  • shredded Fontina cheese
    2 ounces
    shredded Fontina cheese
  • baby arugula
    3 ounces
    baby arugula
  • balsamic glaze
    1 tablespoon
    balsamic glaze

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • 8" small nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Using a spoon, carefully scoop out and discard portobello gills and stems, then wipe caps clean with a damp paper towel. Rinse remaining produce. Quarter tomatoes lengthwise, then scoop out and discard seeds. Roughly tear or chop basil leaves, discarding stems. Peel shallot and thinly slice into rings.

  2. Roast Vegetables

    Roast Vegetables

    On half of a baking sheet, toss portobellos with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper. Arrange scooped-side up and roast until tender, about 12 minutes (move on to Step 3, but don't forget to come back!). Then, flip portobellos. Add tomatoes to other half of sheet and toss with 1 teaspoon olive oil, ⅛ teaspoon salt, and pepper. Roast until tomatoes are blistered and portobellos are slightly crisp, 5-7 minutes more.

  3. Make Shallot Vinaigrette

    Make Shallot Vinaigrette

    While mushrooms roast, heat 2 teaspoons olive oil in a small nonstick pan over medium heat. When oil is shimmering, add shallot and cook, stirring, until softened, 3-5 minutes. Transfer to a large bowl. Whisk in Champagne vinegar, Dijon mustard, ⅛ teaspoon salt, and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Set aside.

  4. Toast Ciabatta

    Toast Ciabatta

    Slice ciabatta buns open horizontally, and assemble cut-side up on a separate baking sheet. Sprinkle over Asiago and Fontina cheeses. Transfer to oven, together with vegetables, and toast until bread is golden and cheese has melted, 5-7 minutes.

  5. Toss Arugula Salad

    Toss Arugula Salad

    While ciabatta toasts, pat arugula dry with paper towel and add to bowl with vinaigrette, along with half of basil. Toss to coat, then set aside until ready to serve.

  6. Assemble and Plate Panini

    Assemble and Plate Panini

    Remove baking sheets from oven. Drizzle balsamic glaze over half of ciabatta, and sprinkle over remaining basil. Layer with roasted tomatoes, then portobellos, then a small handful of salad. Close with remaining ciabatta, then halve panini. Serve with remaining salad and dig in!

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