Smoked Portobello and Horseradish Panini

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3 Tbsp. olive oil
1/2 medium onion, sliced
2 medium portobello mushroom caps, sliced
Dash liquid smoke
Salt and pepper, to taste
4 slices of bread
Horseradish sauce (recipe below)
1 roasted red pepper, sliced (jarred or prepared at home)

• Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the onions and cook for about 15 minutes, until lightly caramelized. Remove the onions from the pan and set aside.
• Add another tablespoon of oil to the pan. Add the mushrooms and cook over medium heat for about 3 minutes. Add a dash of liquid smoke and cook for 1 more minute. Season with salt and pepper and remove from the heat.
• Heat a panini press according to the manufacturer’s instructions until hot, or heat a panini pan over moderate heat.
• Brush the slices of bread on 1 side with the remaining 1 tablespoon of oil and then lay, oiled side down, on a work surface. Divide the horseradish sauce among the 4 slices and top with the onions, mushrooms, and roasted red peppers. Put 2 of the slices together and then the other 2 together, making 2 sandwiches.
• Put the sandwiches on the press and close. Cook until browned, about 4 to 6 minutes. If using a panini pan, place the weight on top of the sandwiches and cook for 2 to 3 minutes on each side.

Makes 2 sandwiches

Horseradish Sauce

1/4 cup Vegenaise
1 Tbsp. prepared horseradish
1/2 tsp. lemon juice
Salt and pepper, to taste

• In a small bowl, whisk all the ingredients together until blended.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind