Meaty portobello mushrooms and sautéed collards turn this easy grilled cheese recipe into a healthy meal. If you don’t have Dijonnaise on hand, make your own by stirring 1 tablespoon Dijon mustard into 3 tablespoons mayonnaise.
Collards & Portobello Grilled Cheese
Meaty portobello mushrooms and sautéed collards turn this easy grilled cheese recipe into a healthy meal. If you don't have Dijonnaise on hand, make your own by stirring 1 tablespoon Dijon mustard into 3 tablespoons mayonnaise.
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 4 medium portobello mushroom caps gills removed, sliced
- 1 small onion thinly sliced
- 2 large cloves garlic chopped
- 6 cups chopped collard greens
- ½ cup water
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- 8 slices rye bread
- 4 slices Swiss cheese
- 4 tablespoons Dijonnaise
Instructions
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms and onion; cook, stirring occasionally, until starting to brown, 5 to 7 minutes. Add garlic and cook, stirring, for 30 seconds. Add collards and water; reduce heat to medium and cook, stirring occasionally, until the collards are tender, 5 to 7 minutes. Season with pepper and salt.
- Preheat a panini maker.
- Brush one side of each slice of bread with some of the remaining 2 tablespoons oil. Turn 4 pieces over and spread 1 tablespoon Dijonnaise on each. Top with one-fourth of the collards mixture (about 3/4 cup), a slice of cheese and the remaining bread, oiled-side up.
- Cook the sandwiches in the panini maker until golden brown and the cheese is melted.
Notes
Equipment:
Panini maker
