Portobello Panini with Herbed Cream Cheese

One of my favorite cheeses is Boursin. I would put it on everything from crackers to burgers and chicken. It also tastes amazing with bacon! Tofutti makes this great Herbs & Chives cream cheese that comes close to the real thing. Often it’s hard to find in grocery stores so I usually just make my own. Paired with portobello mushrooms seasoned with the same spices makes for a nice little sandwich!

Adapted from Shape.com
Serves 4.


  • 4 ciabatta rolls
  • 1 8oz. container Tofutti Better Than Cream Cheese Plain
  • Garlic, Celtic Sea Salt, Pepper, Dried Parsley, Dried Chives to taste
  • 4 medium portobello mushroom caps, cleaned and sliced 1/8-inch strips
  • Juice of 1/2 a lemon
  • 1 bag baby arugula blend
  • 1-2T olive oil


Transfer cream cheese to a small bowl. Combine cheese with garlic, salt, pepper, parsley and chives to taste. Set aside.

Heat oil in a large pan on medium heat. Season mushrooms with the same spices as the cheese and saute in oil until soft, 5-10 min.

In medium bowl gently toss arugula and lemon juice. Slice ciabatta roll in half and cover the bottom with the arugula mix. On the top half spread the herbed cheese.

When mushrooms are tender remove from heat and lay across arugula.

Serve with your favorite fried potato!


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