Sometimes you need a grilled cheese sandwich. Or two. Yesterday was kind of one of those days.

I ate all of shown sandwiches. All.

Portobello, Gouda and Kale Pesto Grilled Cheese

Pete was out of town and my kids are on a “Frozen” bender. So it was pretty much just me eating grilled cheese and having a pinterest binge while listening to my kids sing “Let it Go” 7,596 times. Also, Coco likes to accompany the singing with her playing her violin. It is something else.

Portobello, Gouda and Kale Pesto Grilled Cheese

Maybe you are having one of those kind of nights? Make this grilled cheese for the most DELICIOUS veggie meal. It’s even better when you dunk it in some soup. (I did lentil- which I will post on Thursday), but Tomato Basil would be amazing too.

Portobello, Gouda and Kale Pesto Grilled Cheese

Ok, to make these Portobello, Gouda and Kale Pesto Grilled Cheese, this is what you do:

Heat a griddle to high heat. Drizzle the mushrooms with olive oil and sprinkle with kosher salt. Cook on each side until the mushroom is soft and tender, about 4 minutes on each side. Meanwhile make the kale pesto. Pull the mushrooms off the griddle and slice each mushroom into 4 or 5 slices.

Portobello, Gouda and Kale Pesto Grilled Cheese Portobello, Gouda and Kale Pesto Grilled Cheese

Slather all 4 slices of bread with the kale pesto, and then pile the mushrooms on one side.

Portobello, Gouda and Kale Pesto Grilled Cheese

Add the gouda cheese and top the sandwiches with the second piece of bread.

Portobello, Gouda and Kale Pesto Grilled Cheese

Add a generous amount of olive oil to the pan and cook the sandwich over medium-high heat until golden and crispy on both sides with the cheese melted.

Portobello, Gouda and Kale Pesto Grilled Cheese

Slice in half and serve hot!

Portobello, Gouda and Kale Pesto Grilled Cheese

 

Recipe: Portobello, Gouda and Kale Pesto Grilled Cheese

Ingredients

  • 4 slices thick rustic bread (I used pugliese)
  • 2 small Portobello mushrooms
  • 4 ounces gouda
  • ½ cup kale pesto
  • Olive oil
  • Kosher salt

Instructions

  1. Heat a griddle to high heat. Drizzle the mushrooms with olive oil and sprinkle with kosher salt. Cook on each side until the mushroom is soft and tender, about 4 minute son each side. Pull off the griddle and slice each mushroom into 4 or 5 slices.
  2. Slather all 4 slices of bread with the kale pesto, and then pile the mushrooms on one side.
  3. Add the gouda cheese and top the sandwiches with the second piece of bread.
  4. Add a generous amount of olive oil to the pan and cook the sandwich over medium-high heat until golden and crispy on both sides with the cheese melted.
  5. Slice in half and serve hot!

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

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