Rosemary Garlic And Mushroom Panini Recipe

Elevate your lunch game with this irresistible Rosemary Garlic & Mushroom Panini! Adapted from a savory flatbread recipe by Katie Joel, this gourmet panini is packed with earthy mushroom flavor, fragrant rosemary, and a touch of garlic, all perfectly melted between toasted bread. A quick and easy recipe perfect for a weeknight meal or a satisfying weekend brunch.

Prep Time 10 mins
Cook Time 30 mins
Calories 186 kcal
Protein 14g
Rating 3.0 (1 Reviews)
Rosemary Garlic And Mushroom Panini 19

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rosemary Garlic And Mushroom Panini

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How to Make Rosemary Garlic And Mushroom Panini

  1. Melt 2 tablespoons of butter with 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and 2 sprigs of fresh rosemary. Cook, stirring frequently, until fragrant (about 1 minute).
  2. Add 8 ounces of sliced mushrooms (cremini, button, or a mix!), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Cook, stirring occasionally, until the mushrooms have softened and released their moisture (about 5-7 minutes).
  3. Remove the garlic and rosemary sprigs from the skillet. Discard or reserve for another use (e.g., garnish).
  4. Divide the mushroom mixture evenly among 4 slices of your favorite bread. Top each with 1/4 cup of shredded mozzarella cheese (or your preferred cheese).
  5. Top with the remaining bread slices. Cook in a panini press or on a griddle over medium heat for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly.
  6. Slice in half and serve immediately. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

2g

Fat

45g

Carbs

0g