• Ingredients:
  • 8 slices of bread
  • 4 tablespoons mayonnaise
  • 4 FunGuy Portobello mushrooms
  • 3-4 tablespoons pesto
  • 1 ½ cups shredded cheddar cheese
  • 1 cup arugula

What do you get when you cross our hearty portobello mushrooms, pesto, and shredded cheese together? A cap-tivating grilled cheese sandwich, of course!

While other grilled cheeses are usually done on the stove top, this one we use the broiler to melt all the cheese and crisp up our slices of pesto seasoned portobello mushrooms. Not only is it a quick way to get a quick meal on the table, but it’ll easily become a lunch time favorite! 

DIRECTIONS:

  1. Move the oven rack to the second highest slot in the oven and preheat the oven with the broiler on. Line a baking sheet with aluminum foil. Lay the bread out in a single layer on the baking sheet. 
  2. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Slice the mushrooms thinly and transfer to a bowl. Add the pesto and toss the mushrooms to coat them well. Set aside.
  3. To assemble these sandwiches spread a bit of mayonnaise on each bread slice and a sprinkle of cheese on top of each. On half of each slice of bread, place about one portobello mushroom worth of slices on top of the cheese.
  4. Transfer the open sandwiches to the oven to melt the cheese and cook the portobello mushroom slices; about 5-6 minutes. Once the cheese has melted and the mushrooms are browned, remove the open sandwiches and top the sandwiches with arugula before closing the sandwiches.
  5. Cut the sandwiches in half before serving! 

Have a Fun meal!