Roasted Portabello & Artichoke Panini Recipe

Calling all vegetarians looking for a twist on a boring sandwich! Resist the urge to grab the basics from your fridge to make a ho-hum lunchtime sandwich, and treat yourself to something that is still easy to make and packed with flavor: the Roasted Portobello and Artichoke Panini.

This Italian-inspired sandwich is made with lactose-free mozzarella slices, giving it all the cheesy gooey-ness you expect from a toasted sandwich. Pair this up with a summer green or pasta salad, and your lunch will keep you fueled throughout the afternoon.


  • 1 medium portobello mushroom cap — sautéed, sliced
  • 1 teaspoons of extra virgin olive oil
  • 1 tablespoons of balsamic
  • 2 slices of ripe tomato
  • 2 GO Veggie! Lactose Free Mozzarella Slices
  • 4 fresh spinach leaves
  • 1 artichoke heart, sliced thin
  • 2 slices of multi-grain bread
  • Sea salt
  • Fresh cracked pepper
  • Cooking spray


Pre-heat oven to 350 degrees. Rub mushrooms with olive oil and vinegar and season with salt and pepper. Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes until soft. Once cooled, thinly slice the mushrooms and set aside.

Add one GO Veggie! Lactose Free Mozzarella Slice to the slice of multi-grain bread, then add sliced tomatoes, roasted portobello mushroom slices, spinach, artichokes and another Mozzarella slice. Top the sandwich with the other slice of multi-grain bread.

Spray heated panini maker with cooking spray and place entire sandwich in the panini maker. Close lid and press lightly. Cook until done (about 3 to 5 minutes).

Remove from panini maker with spatula, slice and serve!

Live the life you love — without giving up delicious cheese flavor. That’s what GO Veggie!™ is all about. Eat smart. Live happy. Get up and GO Veggie!

Ready to learn more about how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE Functional Nutrition Webinar with Kelly LeVeque.

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