Portabella mushrooms and pepper jelly make one unique and yummy grilled cheese sandwich
Awake at the Whisk, created by Amber Stott, is an online lifestyle guide to living la vida locavore. It’s about food that’s good for you and good for the planet. On this blog you’ll find original recipes, book reviews, gardening tips, food stories, and more!
This grilled cheese recipe takes classic ingredients, adds some heat and meaty mushrooms, a touch of sweet, and leaves you with a gooey, chewy, and hearty sandwich. The best sandwiches are those that require a large, cloth napkin to continuously catch the drippy, sticky goodness. Consider this a 2-napkin sandwich.
Place mushrooms gill-side-up on a small platter. Place half the garlic and half the ginger root in each mushroom, distributing evenly over the mushrooms’ surface. Drizzle 1 tablespoon soy sauce and 1 tablespoon olive oil over each mushroom. Let rest about 10 minutes.
Heat BBQ grill to medium heat. Place mushrooms gill-side-up on the grill for about 6 minutes, (check the mushrooms after 3 minutes to be sure the flame isn’t too high). Turn mushrooms over and cook on the second side for about 6 minutes, or until tender. Most of the garlic and ginger will fall off when you flip them. If the ginger is still clinging to the mushroom, remove it now. Set mushrooms aside and cover with foil to keep warm.
Spread half a tablespoon pepper jelly on each slice of bread. Place a slice of pepper jack cheese on top of jelly on each slice of bread. Place bread cheese-side-up on grill over low flame, checking the underside so as not to burn. If necessary, lower heat.
When cheese has melted, place a portabella mushroom between two slices of the bread to create a sandwich. Repeat with the second mushroom and remaining two slices of bread. Serve immediately.