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Collards & Portobello Grilled Cheese

  • 30 m
  • 30 m
Carolyn Malcoun
“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.”


    • 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


  • 1 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.
  • 2 Preheat a panini maker.
  • 3 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.
  • 4 Cook the sandwiches in the panini maker until golden brown and the cheese is melted.
  • Equipment: Panini maker
ALL RIGHTS RESERVED © 2019 Printed From 9/16/2019