The other day I saw that another blogger was entering a grilled cheese contest, and it got me thinking about fun ways to put a twist on a classic grilled cheese. How could I make it a little more exciting than just the two simple ingredients of bread and cheese? I had some goat’s cheese in the fridge, and a few different veggies on hand, so it got me thinking about all the different possibilities…
In the end, I decided to do a Balsamic and Plum Glazed Portabello Mushroom and Goat’s Cheese Sandwich. Best. decision. ever.
This sandwich was a lovely pairing of sweet plum preserves and goat’s cheese, and savory mushrooms. It tasted phenomenal and it was such a quick and easy sandwich to make!
Please go give this recipe a whirl. You won’t be sorry!
Balsamic and Plum Glazed Portabello Mushroom Sandwich with Goat’s Cheese
Two slices of bread
2 handfuls of chopped kale
1 handful of chopped portabello mushrooms
1/2 tbsp of olive oil
1 tbsp of balsamic vinegar
1 tbsp of golden plum preserves
To make this sandwich, start by heating the olive oil in a sauce pan to medium low.
Once the oil is heated, add in the chopped kale and mushrooms. Cook the veggies for about 5 minutes, stirring occasionally.
When the kale has wilted a bit, add in the balsamic vinegar and golden plum preserves. Stir to coat.
Then continue cooking the kale and mushrooms for another 5 minutes or so, until the kale is completely wilted and the mushrooms are tender.
After the kale and mushrooms are done to your liking, turn the heat to low and pop the bread in the toaster.
When the bread is done, spread on the goat’s cheese nice and smooth.
Remove the veggies from the heat and pile high on the bread. Enjoy!
Fresh lemons smell amazing,