So, I’m drooling.
During the colder months there’s just something in our brains that screams WARM FILLING FOODS! Soups, pastas, breads, cheeses, you name it, the carb overloaded and fat injected food moments are in full swing. And I don’t hate it. I don’t care who you are, eating healthy in winter is hard. When there’s 22 inches of snow outside you bet your freezing buns I’m not craving a cool salad with fruit. It’s soups and soul warming foods all the way and these Portobello Pesto Gouda Grilled Cheese are the perfect winter cure.
The Portobello mushrooms add such a meaty filling to the sandwich and the gouda and kale pesto just top off this sophisticated next level grilled cheese. Pair these sandwiches with a tasting bar of Flaviar and you’ll be throwing the most unforgettable game day party this Sunday… no matter who your friends are rooting for.
This is my ultimate next level grilled cheese. What’s yours?
Ingredients
- 4 slices french bread loaf
- *4 tbsp kale pesto (see recipe above)
- 8 slices gouda cheese
- 3 portobello mushrooms
Instructions
- Bake full portobello mushrooms at 350 degrees for 10 minutes. Remove from oven, let cool for a couple minutes then cut to 1/2 inch slices. Butter one side of each bread slice. Flip over and spread 2 tbsp kale pesto on 2 slices.
- Place gouda and mushroom slices on top of pesto. Lay butter side down in a heated pan and top with the second piece of bread, butter side up.
- Cook until bread is golden brown, about 2 minutes, flip over and cook until golden brown and cheese has melted. Serve immediately and enjoy!
SaveSave
