Flavor packed and texture rich, enjoy this veggie panini recipe toasty warm or chilled. It features sautéed garlicky crimini mushrooms and onions, topped with roasted red bell pepper, with a drizzle of balsamic vinegar and olive oil on sliced focaccia.
Grilled or griddled to perfection, you can make Mushroom and Goat Cheese Veggie Paninis ahead and pack for picnic or lunch. They’re easy to make, with no panini press needed, and ready in about 30 minutes! This recipe is vegetarian. [ watch recipe VIDEO on the recipe card ]
⭐️⭐️⭐️⭐️⭐️ Reader Review “So delicious! The ingredients compliment each other nicely!” ~ Heather
Easy Peasy Vegetarian Panini Recipe
Vegetarian sandwiches have my heart. What’s more perfect than hearty crusty bread, with a creamy and flavorful spread and veggies? Vegetarian panini are simple to make and are a favorite anytime of year, especially during summer when the oven is on a bit of a hiatus, and meals need to be simple.
This Recipe Is
- crispy on the outside, tender and juicy on the inside
- easy to make
- packs out for picnics, lunch, dinner…
- no panini press needed
If you love mushrooms and tasty sandwich recipes, then give this mouthwatering sammie a go!
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How to Make a Vegetarian Panini
You don’t need a panini press or grill pan to make this toasty mushroom sandwich. You really just need two nesting pans or a pan and a small lid as a press. I use a grill pan and a cast iron skillet to make this sandwich. Wallah!
About the Key Ingredients
- The Bread: My favorite bread for a vegetarian panini is sourdough focaccia because it stands up to the pressing and absorbs the juicy flavors included in this veggie panini recipe. But any rustic, thick-cut sourdough will do. Ciabatta is another great choice and one that’s traditionally used to make panini.
- Baby Bella or Crimini Mushrooms: these are the meaty part of the sandwich. They offer chewy texture and soak up the aromatic flavors of garlic and onion.
- Goat Cheese: the creamy and tangy component of this veggie panini. It melts down into the mushroom mixture making the it almost spreadable.
- Roasted Red Bell Peppe: use home-roasted or store-bought. I tested both in this recipe and found there’s more flavor from home-roasted bell peppers, but prepared ones are so convenient. You can substitute drained sun-dried tomatoes for the bell peppers.
- Balsamic Vinegar: adds tangy flavor and a bit of sweet. Use the rich, thick balsamic vinegar, like Ritrovo if possible.
If you enjoy veggie packed sandwiches, check out my vegetarian sandwiches page where you’ll find delicious, make-ahead veggie forward sandwich recipes!
Traci’s Tips
- This veggie panini recipe calls for roasted red bell pepper. You can DIY roasted red bell peppers (see recipe notes) or purchase already roasted bells from a jar. For either method, be sure to pat the peppers dry. If subbing sun-dried tomatoes, drain, rinse and pat dry.
- My favorite bread for this sandwich is sourdough focaccia, but ciabatta or a thick cut sourdough, like this Multigrain Sourdough Bread works beautifully as well.
Mushroom and Goat Cheese Veggie Panini
Servings:4 Sandwiches
Calories:418kcal
[ recipe VIDEO below ] Flavor packed and texture rich, enjoy this veggie panini recipe toasty warm or chilled. It features sauteed garlicky crimini mushrooms and onions, topped with roasted red bell pepper, with a drizzle of balsamic vinegar and olive oil on sliced focaccia. Grilled or griddled to perfection, you can make Mushroom and Goat Cheese Veggie Paninis ahead and pack for picnic or lunch. They're easy to make, with no panini press needed, and ready in about 30 minutes! This recipe is vegetarian.
Ingredients
- 1 Loaf of Focaccia, Sourdough or Ciabatta Enough for 4 Sandwiches (about 4" ea)
- 4 tsp Extra Virgin Olive Oil divided, plus more for drizzling
- 1/2 Red Onion sliced thin into 1/2 moons
- 1 lb (453g) Crimini Mushrooms or baby bella, diced small, stems removed and discarded
- 2 tsp Minced Garlic about 2 large cloves
- 1 Tbs Fresh Thyme finely chopped
- 1/4 tsp Fine Sea Salt
- 3 tsp Balsamic Vinegar plus more for drizzling* see note
- 4 oz (115g) Goat Cheese crumbled
- 2 Roasted Red Bell Peppers patted dry, cut to fit the sandwich / sub with sun dried tomatoes if desired
- 1 Small Bunch of Spinach or Arugula leave whole or chop
Instructions
- In a saute' pan add 2 teaspoons olive oil and heat until shimmering. Add the onions, stir to coat and turn heat down to medium low. Cook the onions stirring occasionally until softened and slightly caramelized, about 15 minutes. Transfer to a medium mixing bowl. Set aside.
- In the same pan, add the remaining 2 tsp olive oil and heat until shimmering. Keep heat on medium high and add the mushrooms spreading them out into an even layer. Stir only occasionally so that they sear, for about 10 minutes or until dark golden. During the last minute of cooking stir in the garlic. Transfer to the mixing bowl with onions and add the thyme, salt, vinegar and crumbled goat cheese. Stir throughly to incorporate the ingredients. Taste for salt adjustment.
To Assemble the Panini:
- Cut the bread horizontally. Brush the insides lightly with olive oil, and a light drizzle of balsamic vinegar. Spoon about 4 Tbs of mushroom mixture on bread, pressing it together so that the mushrooms stick together. Add a few grinds of black pepper. Top with roasted red bell pepper and spinach. Place the top piece of bread on the panini. Repeat until all the sandwiches are assembled.
Press the Panini:
- If using a pan rather than a grill pan or panini press, you'll need to brush the outside of the bread with a bit of fat (olive oil or butter will do). Place the panini on a hot grill pan or panini press and place something heavy on top like a cast iron skillet or lid. If using a cast iron skillet, check to see if the bottom has rust on it. If so, place a piece of parchment paper between the sandwich(s) and the skillet. A cast iron skillet is heavy enough on it's own to press the panini, but if using a lid, you'll have to put some weight on it. Cook/toast for about 4-5 minutes until toasty (a few dark spots are okay) and the cheese begins to melt. Flip the panini and press again for about 3-4 minutes or until heated through.
- Veggie panini can be shared right away, at room temperature or chilled straight from the refrigerator. If refrigerating, store in a covered container until ready to enjoy. To reheat, place in a 350F oven for 10-15 minutes or until heated through.
Video
Notes
*Balsamic Vinegar: there are many brands and varieties out there. For this recipe, I like a rich, thick balsamic vinegar, like Ritrovo. The flavor is less vinigary, more complex and sweet.
To DIY Roasting Red Bell Peppers (two methods):
Oven Roasting Peppers: Preheat oven to Broil. Place the peppers on a sheet pan and char large peppers for about 15 minutes rotating every 4-5 minutes so that all sides are blackened. Minis take less time, rotate about every 3 minutes.
Stove Top Open Flame Method: Place the peppers on the grate over a medium open flame, using tongs to turn the peppers as they char. Getting them good and blackened. You’ll need to make sure to stay with the peppers the entire time while roasting. This takes about 10-15 minutes.
The peppers should be charred on all sides when finished. Place in a bowl and cover for 15 minutes to steam (this will help the skins come off with ease). Peel, remove the stem and deseed. If the seeds are sticking, gently run the pepper under a stream of water. Pat dry. Slice the peppers to size to fit the bread.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1serving | Calories: 418kcal | Carbohydrates: 56g | Protein: 17g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 1051mg | Potassium: 617mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1175IU | Vitamin C: 15.4mg | Calcium: 89mg | Iron: 1.7mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
It’s ok
Hi Meg! Can you tell me a little more, like what you liked and/or dislike about the panini? Were there any ingredient substitutions or omissions?
Great recipe but I have to take exception to your introduction and grammar. In Italian, panini is the plural form of panino, therefore you cannot make a veggie panini, you must first make a veggie panino and then when you finish the recipe, you have made veggie panini.
Hi Christoforo! Thank you for your grammar note! Did you try the sandwich?
Did you mean to say brush the outside of bread with olive oil before placing on panini press?
Hi Susan! Yes, brush the outside of the bread with olive oil, avocado oil, butter etc…
Really good. Fast and easy to made and so tasty. Will do it again
Hooray! Thank you for your note and rating Alix. Day made!
My adult kids always request this recipe. It’s so delicious! I’m planning to make it ahead and reheat in the oven. Do I need to wrap it in foil or just put it on a cookie sheet? Thanks
Hi Jami! Thank you for your note and hooray for special requests 🙌🏻. It really depends on how crispy you prefer the bread. Wrap the sammie for a soft texture, or put it on a cookie sheet for a crispy sammie. I tend to go with a hybrid – lay a piece of foil over the top. This protects the bread from getting too dark/crispy. I hope this helps!
I have not made this but can I substitute the goat cheese for feta cheese? Thanks!!!
Hi Shannon! Yes, you can. If you’ve not already bought the cheese, be sure to get a high quality feta cheese like Mt. Vikos or other sheeps/goat milk feta. It’s creamier than cow’s feta. I hope this helps and you enjoy the panini!
I made this for my mom for mother’s day and she loved it, thanks for sharing your recipe with us.
Thank you for following up with us, Shannon! SO happy to receive your note and that your mom loved the sammie! Day made!
So delicious! The ingredients compliment each other nicely!
So happy to hear Heather! Thank you for giving the recipe a go, your note and a reminder for me to make this again!
I love a good panini, Traci! Goat cheese and sautéed veggies are full of flavor – perfect for this sandwich. This would be a great make ahead and then grill when friends come over – easy peasy!
Hiii Geraldine! Such a good idea for a lunch party. I can imagine some cherry tomatoes on the side would be fabulous! Easy peasy indeed :D
I would like to try this on a grilled flat bread. Do you think that it would all just fall off?
Hi Marg! The goat cheese helps hold the mushrooms together, so I think it could work probably without pressing though. I hope this helps and you enjoy the recipe!
Every component of this panini sings together for me…perfect to pack for a hike or day at the beach. Always looking for new ways to prepare the ‘shrooms that my son forages. Garden tours are one of my favorite things to do…hope you find lots of inspiration and time to implement those ideas!