Spicy Pepper Jelly and Portobello Grilled Cheese

  • 10min
    prep time
  • 20min
    total time
  • 2

“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.” - Amber Stott of Awake at the Whisk

Let's Make This Recipe!

  • 2 large portobello mushrooms, stems removed
  • 2 cloves garlic, minced
  • 1 inch ginger root, thinly sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 4 slices artisan bread
  • 2 tablespoons pepper jelly
  • 4 Tillamook Pepper Jack Cheese Slices
  • Step 1

    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 mushroom’s surface.

  • Step 2

    Drizzle 1 tablespoon soy sauce and 1 tablespoon olive oil over each mushroom. Let rest about 10 minutes. Heat BBQ grill to medium heat.

  • Step 3

    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).

  • Step 4

    Turn mushrooms over and cook on the second side for about 6 minutes, or until tender. Let garlic and ginger fall out. Set mushrooms aside and cover with foil to keep warm.

  • Step 5

    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.

  • Step 6

    When cheese has melted, place a portobello mushroom between 2 slices of the bread to create a sandwich. Repeat with the second mushroom and remaining 2 slices of bread. Serve immediately.

Recipe By

Awake at the Whisk is an online lifestyle guide to living la vida locavore. It's about food that's good for you and good for the planet. You'll find original recipes, book reviews, gardening tips, food stories, and more!

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