Southeast Dairy Association - portobello sandwich

 

Portobello Grilled Cheese Sandwich

This grilled cheese and portobello mushroom sandwich featuring two types of cheese was inspired by a winning recipe entry from LaPorte, Indiana.
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Servings: 4

Ingredients

  • 2 large portobello mushrooms, sliced
  • 1 red bell pepper, seeded and sliced
  • 1 small onion, sliced
  • Olive oil cooking spray
  • 8 slices sourdough bread
  • 1/4 cup crumbled blue cheese
  • 4 slices Monterey Jack Cheese

Instructions

  • Coat a large nonstick skillet with olive oil cooking spray and saute mushrooms, pepper and onion 4-5 minutes or until tender.
    Assemble sandwiches by spraying outside of each slice of bread with olive oil cooking spray. Place one slice low-fat Monterey Jack cheese on top of the bottom piece of bread.
    Top evenly with vegetable mixture. Top each with 1 tablespoon crumbled blue cheese and the second slice of bread.
    Cook sandwiches in nonstick skillet over medium heat 2 minutes on each side or until golden brown.

Notes

Source of recipe: George Baley, American Dairy Association of Indiana
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