# Smoky Grilled Portobello & Pesto Panini with Charred Tomato and Burrata > 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. Canonical URL: https://www.topshelf.recipes/recipes/smoky-grilled-portobello-pesto-panini-charred-tomato-burrata ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 29, 2026 Last Updated: September 28, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 15 minutes - Total Time: 35 minutes - Servings: 2 - Difficulty: Medium - Category: Grilling ## Ingredients ### Clean, season and marinate the portobellos - 4 large caps Large portobello mushroom caps - 3 tbsp Smoked olive oil (or extra-virgin olive oil with a drop of liquid smoke) - 1 tsp Kosher salt - 1/2 tsp Freshly ground black pepper ### Char the tomatoes - 4 medium Plum or vine-ripe tomatoes ### Grill the portobellos and toast the bread - 8 slices Crusty bread (ciabatta or focaccia), cut into 8 sandwich slices ### Assemble the sandwiches - 8 oz Fresh burrata (or fresh mozzarella for firmer melt) - 1/2 cup Basil pesto (store-bought or homemade) - 2 cups Fresh arugula ## Ingredient Guide ### 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. ### 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. ## Instructions ### 1. 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. ### 2. 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. ### 3. 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. ### 4. 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. ### 5. 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 1588 kcal - Protein: 52.2 g - Carbohydrates: 168.1 g - Fat: 81.9 g - Saturated Fat: 24.5 g - Fiber: 15 g - Sugar: 21.7 g - Added Sugars: 1.4 g - Cholesterol: 82.1 mg - Sodium: 3272.8 mg - Potassium: 2344.2 mg - Calcium: 657.4 mg - Iron: 11.9 mg - Vitamin D: 0.9 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Labour Day Grilled Grazing Boards](https://www.topshelf.recipes/articles/labour-day-grilled-grazing-boards-12-menus) - [Regional Seasonal Crowd‑Pleasers: 36 Grilled & Campfire Favorites from Across the U.S.](https://www.topshelf.recipes/articles/regional-seasonal-crowd-pleasers-36-grilled-campfire-recipes-us) - [Trending Backyard Sauces for 2026: 12 Global Condiments to Slather, Mop & Serve with Grilled Food](https://www.topshelf.recipes/articles/trending-backyard-sauces-2026-12-global-condiments-to-slather-mop-and-serve)