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Roasted Portobello, Red Pepper, Arugula and Mozzarella Grilled Cheese

With luscious roasted portobello mushrooms, slightly bitter leafy arugula, red pepper and melty fresh mozzarella cheese, all sandwiched in crisped-till-golden rustic bread, this grilled cheese sandwich is comfort food at its finest.

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 café known for it’s incredible pastries. My friend and I split the roasted portobello panini, shared on purpose so we’d have enough room for their flaky kouing aman, not to mention of trio of buttery cookies and a couple chocolate eclairs!

This grilled cheese sandwich, decadent with oil and vinegar marinated mushrooms and plenty of gooey mozzarella cheese, honors Les Madeleines panini in all good ways.

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I don’t own a panini press.  Instead, I toast my portobello sandwich in a large cast-iron skillet with a big dab of butter.

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

slicing cheese for Roasted Portobello Grilled Cheese

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

  • Gluten free? Stack the red pepper and arugula inside the roasted mushrooms, top with mozzarella slices 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 the next day.
  • Make it quick and easy–marinate the mushrooms in a purchased oil and vinegar dressing. If you prefer to whip up your own simple marinade, try using the oil and vinegar mix that dresses this heirloom tomato and crunchy crouton salad.

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