Roasted Portobello & Artichoke Panini

Roasted Portobello & Artichoke Panini

Servings: 1

Lactose Intolerant
Recipe Directions
Nutrition Information


  • 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!