I feel like I should somewhat explain my lack of recipes around these parts lately. You guys, life is happening so dang fast. The minute we got home from New York, we finally realized that we had a baby on the way and maaaaaaybe we should think about getting a nursery ready. Let’s not talk about how I just made a baby registry last week…at 33 weeks. I’m officially the latest woman ever on that. I swear, the lady at Babies R Us looked at my belly and my clueless face and surmised I’m the world’s biggest idiot. I’m far from perfect, this I know.
There are also a few other mega-exciting things that I can’t exactly share just yet (but will just as soon as I can) that are taking up all of my free time. But, I keep reminding myself it really isn’t too much effort for me to make dinner earlier in the day and photograph it when the light is nice. Then, when dinnertime rolls around and it’s already cooked, well, that feeling is priceless. We eat dinner for two every night, and if I could just compliment the chef real quick, our dinners are pretty dang fantastic. The chef makes a real mess in the kitchen to produce such dinners, but after one bite, all parties—err..party of two—agree it was worth it.
Just like you, I’m already thinking about summertime produce. But also just like you, it ain’t here yet. Although I’ve been dreaming of summer tomatoes, I’ve been buying mushrooms instead. It feels like a cheap trade-off, until I stuff them with cream cheese, garlic, and herbs and top them with bread crumbs before baking them. I’ve always loved stuffed mushrooms. So pop-able and perfect. I took the same flavors, and made a grilled cheese that tasted exactly like one big stuffed mushroom. You need 1 portobello mushroom per sandwich, and a little cream cheese sprinkled with garlic powder to open shop. Add a little shredded Gouda and fresh parsley or spinach to close your first deal.
- 2 teaspoons oil
- 2 portobello mushrooms, de-stemmed and de-gilled
- 2 tablespoons butter, divided use
- 4 slices bread
- 1/4 cup cream cheese
- 1/4 teaspoon garlic powder
- 1 cup shredded melting cheese (I used gouda)
- 2 tablespoons Parmesan cheese
- handful of baby spinach
- a few sprigs parsley (optional)
- First, rub the oil over both of portobellos. Sear them on both sides over medium-high heat in a non-stick skillet. Remove them from the skillet, let cool, and then slice thinly.
- Next, add the butter to the skillet and toast the first side of the bread in the butter. Flip the bread slices, top two with the cream cheese (evenly divided between two slices), and sprinkle the cream cheese evenly with the garlic powder. To the other two bread slices, sprinkle on the cheese, Parmesan, and spinach--evenly divided between the tough. Divide the sliced mushrooms on top. Add the parsley sprigs, if using.
- Top the two cream cheese bread slices with the other two slices of bread and grill on both sides until golden brown. Serve immediately.