Sicilian Portobello Panini

This recipe uses:

D'Italiano® Sausage Buns

Original or 100% Whole Wheat

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Makes 4 servings.


4 D’Italiano® Sausage Buns, Original or 100% Whole Wheat
4 Portobello mushrooms
3 tbsp (45 ml) olive oil, divided
1 clove garlic, minced
  salt and freshly ground pepper, to taste
3/4 cup (175 ml) shredded Asiago or Fontina cheese
6 sundried tomatoes, softened and chopped
2 tbsp (30 ml) chopped fresh basil
8 arugula leaves


Remove stems from mushrooms and place on baking sheet. Combine 2 tbsp (30 ml) olive oil, garlic, salt and pepper. Drizzle inside of each mushroom with oil mixture. Bake at 400° (200°C) for 12-15 minutes or until caps are slightly wrinkled; set aside. In small bowl, combine cheese, sundried tomatoes, basil and remaining oil. Cut mushrooms into strips. Open buns, leaving attached. Place 2 arugula leaves on one side of each bun. Top each with 1 sliced mushroom and a little cheese mixture. Broil just until cheese melts, about 30-40 seconds. Serve immediately.

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Sicilian Portobello Panini

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