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Roasted Portobello, Red Pepper, Arugula and Mozzarella Grilled Cheese

Here is comfort food at its finest. We’re talking crisped-till-golden rustic bread sandwiching snazzy flavors and meaty texture, all melting with fresh mozzarella cheese. One luscious roasted portobello, arugula, red pepper and mozzarella grilled cheese sandwich recipe coming right up.

Roasted Portobello, Red Pepper, Arugula and Mozzarella Grilled Cheese stacked

Last month I went ga-ga over a similar sandwich at a downtown Salt Lake patisserie café revered for incredible pastries as well as satisfying savories. A friend and I split their roasted portobello panini so we could later indulge in their flaky kouing aman, buttery cookies and eclairs!

If I do say so myself, my grilled cheese variation honors Les Madeleines panini in all good ways. This version is extra decadent because: a) it’s loaded with extra gooey cheese, and b) since I don’t own a panini press, my sandwich gets toasted in a large cast-iron skillet greased with tangy oil and vinegar and a good-for-the-soul dab of butter.

prepping mushrooms for Roasted Portobello, Red Pepper, Arugula and Mozzarella Grilled Cheese

cheese for Roasted Portobello, Red Pepper, Arugula and Mozzarella Grilled Cheese

Roasted Portobello, Red Pepper, Arugula and Mozzarella Grilled Cheese recipe notes and details:

  • Crave this combo but eat gluten free? Stack the roasted mushrooms, red pepper, and arugula together with slices of mozzarella and pop in the oven until the cheese melts and holds everything together. Serve over hot polenta, or garlicky sage-seasoned white beans.
  • This recipe makes two (very filling) sandwiches so scrumptious you just might scarf it all down in one sitting. If you are not that hungry, reheat what’s leftover for tomorrow’s lunch.
  • Make it quicker and easier–marinate the mushrooms with purchased oil and vinegar dressing. If you prefer to whip up your own simple marinade, get inspired here, or here.

Roasted Portobello, Red Pepper, Arugula and Mozzarella Grilled Cheese on cutting board

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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P.S. Check out these portobello mushrooms stuffed with greens and veggies–here and here.

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13 comments

  • Looks gorgeous Letty! I just made some Santa Barbara Pistachio Pesto that will taste good on this sandwich. Reply · 4 June, 2015

  • Kim

    Any suggestions on a substitute for the portobello? Maybe eggplant? Reply · 4 June, 2015

    • Letty

      Kim, Good idea–I’m sure eggplant slices would work instead of portobellos. Eggplant will absorb more of the marinade–plan to use more. Reply · 5 June, 2015

  • Yumbo! Reply · 5 June, 2015

  • That’s a mouthful! I’m sure the restaurant would be proud. GREG Reply · 7 June, 2015

  • Beautiful photos Letty! And I love the comfort food/ healthy combo here 😉 Reply · 9 June, 2015

  • Great photos, Letty! This is my kind of comfort food. I’m sure I could eat the whole thing- no leftovers for me! Reply · 9 June, 2015

    • Letty

      Thank Becky and Kelley–your comments make me happy! Reply · 9 June, 2015

  • It on my menu for the “girls” lunch at my house next week. They will love it. Reply · 11 June, 2015

    • Letty

      Thanks for the comment Diane! Reply · 11 June, 2015

  • This is a sandwich that I could definitely get my mouth around! I’m not much of a sandwich eater, but this one looks quite irresistible. Reply · 11 June, 2015

    • Letty

      Thanks MJ Reply · 12 June, 2015

    • Letty

      Thanks MJ–glad you like it. Reply · 12 June, 2015

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