(The ad below will not display on your printed page)
Collards & Portobello Grilled Cheese
“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
1Heat 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.
2Preheat a panini maker.
3Brush 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.
4Cook the sandwiches in the panini maker until golden brown and the cheese is melted.