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Organic & Non‑GMO

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Portobello Mushroom Swiss Cheese Melt

  • Prep Time:
    30 Minutes
  • Cook Time:
    15 Minutes
  • Total Time:
    1 hr plus 8 for marinade
  • 4 Servings
  • Prep Time:
    30 Minutes
  • Cook Time:
    15 Minutes
  • Total Time:
    1 hr plus 8 for marinade
  • 4 Servings

Ingredients

  • 8 large fresh portobello mushrooms gills and stem removed
  • 1 tablespoons salt
  • 1 teaspoon ground black pepper
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon orange zest
  • 1⁄2 cup canola oil
  • 1⁄2 cup wholegrain mustard
  • 16 slices swiss cheese
  • 2 cups baby arugula
  • 1 tablespoon oil
  • garnish w/ cornichons and additional dijon mustard for dipping

Preparation

  1. In a small bowl, combine salt, cumin, garlic powder, ground pepper and orange zest. sprinkle over mushrooms and allow to marinate for 8 to 20 hrs. blot the mushrooms afterward to dry them, do not remove the spices.
  2. Drizzle a small amount of oil and grill on high heat either on a BBQ or grill. 3 to 5 minutes.
  3. Slice the mushroom as thin as you can and set aside.
  4. Spread each slice of Oroweat Thin-Sliced 22 Grains & Seeds Bread with the wholegrain mustard.
  5. Top each slice of mustard covered bread with two slices of swiss cheese and top 4 slices with the mushrooms and the other 4 with the arugula. sandwich the halves together.
  6. Cook each sandwich in skillet in the oil over medium heat for about 4-5 minutes per side. flipping once until cheese is melted and bread is toasty golden brown.
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