Green Chili and Portobello Grilled Cheese

  • 10
    min prep
  • 30
    min total
  • 6
    Servings

“Inspired by the flavors of a chile relleno, this sandwich features roasted portobello mushrooms, green chilies, and Tillamook Monterey Jack Cheese with spicy mayo on cornbread.” - Cate Melton of Cate's World Kitchen

Let's Make This!

Ingredients
  • 2 tablespoons olive oil
  • 3 portobello mushrooms
  • 2 tablespoons mayonnaise
  • 1 teaspoon hot sauce
  • 1 4-oz can diced green chilies
  • 6 pieces cornbread, halved horizontally
  • 6 slices Tillamook Monterey Jack Cheese
Directions
  • Step 1

    Preheat the oven to 400°F. Slice the stems off the portobellos and scrape the gills out with a spoon.

  • Step 2

    Carefully cut each mushroom in half horizontally. Arrange the mushroom pieces on a rimmed baking sheet and drizzle with the olive oil.

  • Step 3

    Roast the mushrooms for 15-20 minutes, flipping them once, until tender. Remove from the oven and set aside.

  • Step 4

    While the mushrooms are roasting, mix the mayonnaise and hot sauce together (add extra hot sauce if you prefer spicy food!).

  • Step 5

    Spread a thin layer of mayonnaise on half of a piece of cornbread, then top with a slice of cheese. Place under a broiler or in the oven for a few minutes to melt the cheese.

  • Step 6

    Lightly butter a skillet and set it over medium heat. Place a piece of Portobello and about 2 tablespoons of chiles on top of the cheese.

  • Step 7

    Top with the other half of the piece of corn bread and cook in the skillet for about 3-4 minutes on each side. Repeat with remaining ingredients.

Recipe By

Cate Melton of the blog Cate's World Kitchen is a full-time teacher and new mom who loves to cook, bake, and run. Her blog is where she shares her favorite recipes and a little peek into her life.

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