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.
Nutrition per serving may change if servings are adjusted.
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
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 ¾ 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.
460 calories;25 g fat(7 g sat); 7 g fiber; 44 g carbohydrates; 17 g protein; 194 mcg folate; 26 mg cholesterol; 6 g sugars; 2 g added sugars; 2,952 IU vitamin A; 21 mg vitamin C; 407 mg calcium; 2 mg iron; 707 mg sodium; 575 mg potassium
Vitamin A (59% daily value), Folate (48% dv), Calcium (41% dv), Vitamin C (35% dv)
My wife and I have made this recipe several times now. We use oil spray for the sauté pan but otherwise stick to the recipe for the most part. It's fast, flexible, easy, tasty, and healthy. Hard to ask for more out of any recipe. Do yourself a favor and try it.