Green Chili and Portobello Grilled Cheese

“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

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

Preparation

Preheat the oven to 400°F. 

Slice the stems off the portobellos and scrape the gills out with a spoon. Carefully cut each mushroom in half horizontally. Arrange the mushroom pieces on a rimmed baking sheet and drizzle with the olive oil. Roast the mushrooms for 15-20 minutes, flipping them once, until tender. Remove from the oven and set aside.

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

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.  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.