Mushroom Rosemary & Fontina Grilled Cheese
I don’t know about you guys, but this is the time of year when I crave grilled cheese and soup. Maybe it’s because I know I can cover up my bloated belly with stretchy sweatpants and big cozy sweaters. Or maybe it’s just because CARBS.
My usual choice is Colby Jack with slices of tomato melted on whole grain toast but I decided to up the ante this year with a more intriguing flavor profile. The result was AMAZING. Like I can’t even begin to describe how good it is.
Okay, maybe I can. Imagine this: savory balsamic mushrooms, fresh rosemary and melted creamy fontina cheese all tucked inside of a crisp golden baguette. Yeah, my taste buds have officially died and gone to heaven.
If you’re not a mushroom fan then you probably aren’t even bothering to read this post but let’s say curiosity got the best of you and you’re still here. Good!
So listen: you have to try mushrooms like this. They’re so easy and the best part is that you have full control over how tender they get. If you don’t like them really soft because they remind of you some awful canned slimy something you’ve had in the past, that’s okay, only cook them for a few minutes.
All you have to do is saute ’em in a little bit of olive oil, soy sauce and balsamic vinegar, top with fresh rosemary and POW! Best mushrooms you’ve ever had.
And if you’re wondering where the soup is, don’t worry, I’ve got that comin’ too.
In the meantime, I hope you all have a nice relaxing weekend ahead of you! We have family coming in tonight and I’m hoping we get to make the trip to Apple Hill for their cider doughnuts. Oh yessssssss.
Bring on the stretchy pants!
8 ounces mushrooms, sliced (I used cremini)
1 tablespoon olive oil
1 tablespoon low-sodium tamari sauce (or soy sauce)
2 tablespoons balsamic vinegar
2 handfuls spinach leaves
2-4 slices fontina cheese
1 sprig fresh rosemary
pinch of salt & pepper
1 medium-size baguette (sliced in half) or sandwich bread of choice
- Warm the olive oil in a non-stick skillet over medium heat and then add the mushrooms. Pour the tamari and the balsamic on top then sprinkle with rosemary and a pinch of salt & pepper. Stir everything together and cook for 5-7 minutes, just until mushrooms are tender. Set aside on a plate lined with a paper towel and then wipe out the skillet.
- Slice the side of the baguette lengthwise (or grab two pieces of sandwich bread) and layer one piece of fontina cheese inside. Layer the mushrooms inside with the spinach and more fresh rosemary on top, and then finish with another 1/2 (or whole) slice of cheese.
- Place the sandwich inside of the skillet and cook on low heat until cheese starts to melt. Serve warm and savor every last cheesy bite!