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.

Carolyn Malcoun
Source: EatingWell Magazine, March/April 2017




Ingredient Checklist


Instructions Checklist
  • 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 3/4 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.


Equipment: Panini maker

Nutrition Facts

460 calories; protein 16.8g; carbohydrates 43.8g; dietary fiber 7.3g; sugars 5.9g; fat 24.6g; saturated fat 7.5g; cholesterol 26.1mg; vitamin a iu 2952.1IU; niacin equivalents 11.5mg; vitamin b6 0.3mg; vitamin c 21.1mg; folate 194.5mcg; calcium 407mg; iron 2.5mg; magnesium 62.5mg; potassium 575.3mg; sodium 706.9mg; thiamin 0.4mg; added sugar 2g; calories from fat 221.8kcal.

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3 Ratings
  • 5 star values: 3
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Rating: 5 stars
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. Read More