Spinach and Portobello Grilled Cheese

Juicy Portobello mushrooms and sautéed spinach turns this easy grilled cheese recipe into a healthy, but greatly satisfying meal. Try it out- you won't look back!

Prep Time: 10 mins   Cook time: 20 mins   Total Time: 30 mins   Serves: 4

Perfect For: Side dish, lunch, dinner

Here’s what you’ll need:

• 4 tablespoons extra-virgin olive oil
• 4 PV King Portobello mushroom caps - gills removed, sliced
• 1 small onion, thinly sliced
• 2 large cloves garlic, chopped
• 6 cups chopped spinach
• ½ cup water
• ¼ teaspoon ground pepper
• ⅛ teaspoon salt
• 8 slices of PV Protein bread
• Shredded vegan cheese
• 4 tbsp. yellow mustard sauce

Let’s get cooking:

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 spinach and water; reduce heat to medium and cook, stirring occasionally, until the spinach is tender, 5 to 7 minutes. Season with pepper and salt.
2. Warm a large grill over medium heat. 
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 mustard sauce on each. Top with one-fourth of the spinach mixture (about 3/4 cup), a slice of cheese and the remaining bread, oiled-side up.
4. Grill the sandwiches until golden brown and the cheese is melted. Serve warm!