Portobello and Goat Cheese Panini
A comforting, vegetarian panini featuring savory roasted portobello mushrooms and a creamy white bean and goat cheese spread. Packed with fiber and protein to keep you satisfied.
Prep
10 min
Cook
15 min
Total
25 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Mixing bowl · Knife and cutting board
Time saver
The white bean and goat cheese mash can be made up to 3 days in advance and stored in the fridge. It also makes a fantastic, high-protein dip for raw vegetables.
Do these three things first
- 1Prep cup canned cannellini beans (rinsed)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 7 steps complete
Next: Wipe the portobello mushroom caps clean with…
- 01
Wipe the portobello mushroom caps clean with…
Wipe the portobello mushroom caps clean with a damp towel and remove the stems. Brush both sides lightly with olive oil and season generously with salt, black pepper, and garlic powder.
Tap card to mark done - 02
Heat a large skillet over medium heat
Heat a large skillet over medium heat. Place the mushrooms in the pan and cook for 4 to 5 minutes per side, until tender and lightly browned. Remove from the pan and set aside.
Look for: tender and lightly browned
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Place the cannellini beans and goat cheese…
While the mushrooms cook, place the cannellini beans and goat cheese in a small bowl. Use a fork to mash them together until a thick, mostly smooth spread forms. Season with a pinch of salt and pepper.
Look for: a thick, mostly smooth spread forms
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Add the fresh spinach with a splash…
In the same warm skillet, add the fresh spinach with a splash of water. Toss for 1 minute just until wilted, then remove from heat.
Look for: wilted, then remove from heat
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Slice the ciabatta rolls in half
Slice the ciabatta rolls in half. Divide the goat cheese and bean mash evenly, spreading it onto the bottom halves of the rolls.
Ready when: everything is assembled and ready to enjoy
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Top each with a cooked portobello mushroom
Top each with a cooked portobello mushroom, a layer of wilted spinach, and a drizzle of balsamic glaze (about 1 tablespoon per sandwich). Add the top buns.
Ready when: everything is assembled and ready to enjoy
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Return the assembled sandwiches to the skillet…
Return the assembled sandwiches to the skillet over medium-low heat. Press down firmly using a heavy pot or a spatula. Cook for 2 to 3 minutes per side until the bread is crusty and golden, and the cheese spread is warmed through. Slice in half and serve.
Look for: the bread is crusty and golden, and the cheese spread is warmed through
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