Ready for all the flavors of delicious stuffed mushrooms packed conveniently between two slices of bread? Whipped up in the kitchen by the food blog, Dessert for Two, this ooey gooey sandwich is not your average grilled cheese panini. Get ready to see this sandwich of healthy greens, mushrooms and melted cheese disappear into hungry tummies in no time at all.
2 teaspoons oil
2 portobello mushrooms, de-stemmed and de-gilled
2 tablespoons butter, divided use
4 slices bread
¼ cup cream cheese
¼ teaspoon garlic powder
1 cup shredded melting cheese (I used gouda)
2 tablespoons Parmesan cheese
handful of baby spinach
a few sprigs parsley (optional)
1. First, rub the oil over both of portobellos. Sear them on both sides over medium-high heat in a non-stick skillet. Remove them from the skillet, let cool, and then slice thinly.
2. Next, add the butter to the skillet and toast the first side of the bread in the butter. Flip the bread slices, top two with the cream cheese (evenly divided between two slices), and sprinkle the cream cheese evenly with the garlic powder.
3. To the other two bread slices, sprinkle on the cheese, Parmesan, and spinach–evenly divided between the tough. Divide the sliced mushrooms on top. Add the parsley sprigs, if using.
4. Top the two cream cheese bread slices with the other two slices of bread and grill on both sides until golden brown. Serve immediately.
Do you have any secrets to making the perfect grilled cheese?
On top of savory treats, Dessert for Two is a sweet blog dedicated to turning those family sized dessert recipes into more petite portions. Learn to make everything from pies to frozen treats for your sweet tooth.