Grilling Stovetop vegetarian panini grill summer burrata

Smoky Grilled Portobello & Pesto Panini with Charred Tomato and Burrata

Name: Smoky Grilled Portobello & Pesto Panini with Charred Tomato and Burrata
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large caps Large portobello mushroom caps; 3 tbsp Smoked olive oil (or extra-virgin olive oil with a drop of liquid smoke); 4 medium Plum or vine-ripe tomatoes; 8 slices Crusty bread (ciabatta or focaccia), cut into 8 sandwich slices; 8 oz Fresh burrata (or fresh mozzarella for firmer melt); 0.5 cup Basil pesto (store-bought or homemade); 2 cups Fresh arugula; 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper

A handheld grilled panini built on smoky, brushed portobello caps layered with charred tomatoes, fresh burrata, bright basil pesto and peppery arugula. Pressed until the bread is crisp and the burrata becomes pillowy, this sandwich is a fast, impressive lunch for warm-weather grilling or a cozy stovetop press.

0.0(0 reviews)

Prep: 20m · Cook: 15m · Total35 mins

DifficultyMedium

Serves4

AuthorJake

Smoky Grilled Portobello & Pesto Panini with Charred Tomato and Burrata

Ingredient Spotlight

Smoked olive oil (or olive oil + smoked salt)

Smoked olive oil is a specialty finishing oil made by infusing extra-virgin olive oil with smoke from wood, or by cold-smoking the oil, to give a pronounced smoky aroma and flavor without cooking it. It’s not a traditional product tied to a single cuisine but is used like a finishing oil to add a barbecue-like smokiness to dishes. You’ll find it at specialty food shops, gourmet grocery aisles, or online; if unavailable, mix good olive oil with smoked salt, a tiny drop of liquid smoke (use sparingly), or a pinch of smoked paprika as a substitute. Note that smoked olive oil is best used as a finishing touch rather than for high-heat cooking.

Ingredient Spotlight

Burrata

Burrata is a fresh Italian cheese (originally from Puglia) consisting of a soft mozzarella shell filled with stracciatella (shredded curds) and cream, giving it a rich, milky, almost custardy interior. It tastes fresh, buttery, and slightly sweet with a delicate milky aroma and is typically served at room temperature so the center is luxuriously creamy. Look for it at cheese counters, Italian markets, or upscale grocery stores; a practical substitute is fresh mozzarella di bufala paired with a spoonful of heavy cream or whipped ricotta to mimic the creamy center.

Jake's note

"This sandwich shines as a leisurely weekend lunch or a showstopping picnic option—simple techniques yield complex flavor. Home cooks will love the contrast of smoky mushrooms, tangy charred tomato and the creamy surprise of burrata in every bite."

Smoky Grilled Portobello & Pesto Panini with Charred Tomato and Burrata

This panini is built on a simple idea: let big-flavored ingredients play to their strengths. Smoky, oil-brushed portobello caps provide meaty depth; quick-charred tomatoes add a sweet, slightly caramelized acidity; pillowy burrata brings a cool, creamy contrast while basil pesto and peppery arugula lift the whole sandwich into bright, herbal territory. Pressing the sandwich is more than showmanship—heat compresses the elements so the burrata softens into a luscious, binding layer while the bread crisps into a satisfyingly crackly shell.

It’s a terrific recipe for cooks who want an elevated, mostly vegetarian lunch that still feels hearty and composed. The version here balances moisture and smoke so the bread doesn’t go soggy, and it adapts easily for a stovetop press, campfire grate, or weeknight skillet. Make the mushrooms and tomatoes ahead if you’re entertaining, but save the burrata and arugula for the last minute so their textures remain fresh and bright.

Plan your timing

Enter your target meal time:

6:20 pm–6:27 pm→Clean, season and marinate the portobellos

6:27 pm–6:34 pm→Char the tomatoes

6:34 pm–6:41 pm→Grill the portobellos and toast the bread

6:41 pm–6:48 pm→Assemble the sandwiches

6:48 pm–6:55 pm→Press and finish (grill, stovetop or camp method) + swaps and tips

Ingredients

Yield

Instructions

Clean, season and marinate the portobellos

Wipe the portobello caps clean with a damp cloth and remove stems. Brush both sides with smoked olive oil and season evenly with kosher salt and freshly ground black pepper. Let them sit while you prep the tomatoes so they absorb flavor for 10–15 minutes.

For this step

4 large capsLarge portobello mushroom caps
3 tbspSmoked olive oil (or extra-virgin olive oil with a drop of liquid smoke)
1 tspKosher salt
0.5 tspFreshly ground black pepper

Clean, season and marinate the portobellos

Char the tomatoes

Halve the tomatoes crosswise (or leave small plum tomatoes whole) and toss lightly with a tablespoon of smoked oil and a pinch of salt. Heat a hot grill or cast-iron skillet and cook tomatoes cut-side down until blistered and lightly blackened, 2–3 minutes per side; remove and set aside.

For this step

4 mediumPlum or vine-ripe tomatoes

Grill the portobellos and toast the bread

Preheat a grill to medium-high (about 400–450°F / 200–230°C). Grill the portobello caps gill-side down for 4–5 minutes, flip and cook another 3–5 minutes until tender and slightly charred. At the same time, brush bread slices lightly with oil and toast directly on the grill just until they get crisp grill marks and are warmed through.

For this step

8 slicesCrusty bread (ciabatta or focaccia), cut into 8 sandwich slices

Grill the portobellos and toast the bread

Assemble the sandwiches

Spread about 1–2 tablespoons of basil pesto on each toast slice. Top bottom slices with a grilled portobello cap, a couple slices or pieces of charred tomato, torn pieces of burrata, and a handful of arugula; finish with the top slice of bread spread side down.

For this step

8 ozFresh burrata (or fresh mozzarella for firmer melt)
0.5 cupBasil pesto (store-bought or homemade)
2 cupsFresh arugula

Press and finish (grill, stovetop or camp method) + swaps and tips

To press on the grill: place sandwiches back on the hot grill, weight them with a heavy pan or a cast-iron press, and cook 2–3 minutes per side until bread is crisp and burrata softens. Stovetop: heat a skillet over medium, place sandwich in pan, press with an inverted skillet or foil-wrapped brick and cook 2–3 minutes per side. Camp-grill: use a sturdy pressing weight or heavy foil-wrapped can on a grate over coals. Tips: use ciabatta, focaccia or sourdough for best texture; swap basil pesto for sun-dried tomato pesto or chimichurri for variation. For a vegan option replace burrata with thick slices of marinated and grilled tofu or a meltable vegan mozzarella and use a dairy-free pesto or walnut-basil spread.

Tips from the kitchen

Reduce mushroom moisture

After marinating, blot portobellos with a paper towel to remove excess liquid so they sear instead of steaming on the grill.

Protect bread with pesto

Spread pesto on both slices of bread to create a flavorful barrier that helps prevent soggy bread from the tomato and cheese.

Quickly char tomatoes

Sear tomatoes hot and fast—2–3 minutes per side—so they blister without breaking down completely and releasing too much juice.

Even pressure is key

Use a cast-iron press, a heavy pan, or a foil-wrapped brick to apply steady pressure so the sandwich compresses evenly and the burrata melts uniformly.

Tear burrata, don’t scoop

Tear burrata into rustic pieces and drain any pooled liquid first; this distributes creaminess without dumping moisture into the sandwich.

Variations & substitutions

Vegan swap

Use a firm, marinated tofu or a meltable vegan mozzarella and replace pesto with a walnut-basil spread or tahini-herb sauce to keep the same savory structure.

Add cured meat

For an omnivore twist, tuck thin slices of prosciutto or grilled chicken breast under the portobello to add salt and extra protein.

Different condiments

Swap basil pesto for sun-dried tomato pesto or chimichurri for a brighter, tangy profile that complements the charred mushrooms.

Gluten-free option

Use a sturdy gluten-free ciabatta or grill slices of eggplant as the 'bread' for a low-carb, gluten-free handheld.

Storage & make-ahead

Store leftover sandwiches in an airtight container in the refrigerator for up to 48 hours, but expect the bread to soften as the burrata and tomato mingle. For best results, store components separately—grilled mushrooms and charred tomatoes keep well—and assemble and press just before serving. Reheat in a skillet or under a broiler for a minute or two, pressing gently to revive crispness.

What to serve with it

Serve with a simple salad of lemon-dressed arugula or a chilled corn-and-cucumber salad to echo the sandwich’s freshness. Offer quick pickles or marinated olives for a briny counterpoint, and a chilled rosé or crisp Pilsner pairs beautifully with the smoky, creamy flavors. Cut the panini on the diagonal and present with a small bowl of extra pesto for dipping.

Frequently asked questions

Can I remove the mushroom gills?

Yes—scraping out the gills creates a cleaner surface and can reduce moisture if you’re concerned about sogginess, though they do add umami if left intact.

How do I prevent a soggy sandwich?

Drain and blot burrata and pat the tomatoes after charring; spread pesto on the bread to form a moisture barrier and assemble just before pressing to minimize time for juices to soak in.

What if I don’t have a press?

Use an inverted heavy skillet and another pan or a foil-wrapped brick on top to apply steady weight, or press manually with a spatula while flipping for even contact.

Can I use fresh mozzarella instead of burrata?

Yes—fresh mozzarella yields a firmer, more controlled melt and is less wet than burrata, though you’ll lose some of the creamy interior that defines burrata’s texture.

How far ahead can I prep ingredients?

You can grill and refrigerate mushrooms and tomatoes up to 24 hours ahead; keep pesto and burrata chilled and assemble the sandwiches within a few hours for the best texture.

Is this recipe suitable for camping?

Absolutely—grill the mushrooms and tomatoes over coals and use a heavy, foil-wrapped can or cast-iron pan as a press on the grate to finish the panini.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Clean, season and marinate the portobellos

Large portobello mushroom caps4 large caps
Smoked olive oil (or extra-virgin olive oil with a drop of liquid smoke)3 tbsp
Kosher salt1 tsp
Freshly ground black pepper0.5 tsp

Step 2: Char the tomatoes

Plum or vine-ripe tomatoes4 medium

Step 3: Grill the portobellos and toast the bread

Crusty bread (ciabatta or focaccia), cut into 8 sandwich slices8 slices

Step 4: Assemble the sandwiches

Fresh burrata (or fresh mozzarella for firmer melt)8 oz
Basil pesto (store-bought or homemade)0.5 cup
Fresh arugula2 cups

Nutrition Facts

Per serving: 1 sandwich (520g)

Calories620

Total Fat30.5g

Saturated Fat8.4g

Trans Fat0.2g

Polyunsaturated Fat11.1g

Monounsaturated Fat9.1g

Total Carbohydrates36.4g

Dietary Fiber5.7g

Total Sugars8.7g

Protein50.6g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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