The meaty mushrooms and fragrant rosemary are the perfect complement this creamy mozzarella grilled cheese with balsamic roasted mushrooms.

Grilled cheese is an all-time favorite comfort food. There is something about eating a warm and melty grilled cheese on a cold day that brings back such fond childhood memories.

INGREDIENTS:
4 oz of mushrooms (I used shiitake & oyster)
1/2 tbsp balsamic vinegar
1/2 tbsp olive oil
2 thick slices of sourdough bread
½-1 cup of Kraft Shredded Mozza Cheese with a Touch of Philadelphia
1 sprig of fresh rosemary
Butter

 

Full Recipe: My Daily Randomness.

DIRECTIONS:
1. Preheat oven to 350.

2. In a bowl toss trimmed mushrooms with oil and vinegar. Spread mushrooms on a baking tray in a single layer. Bake for 25 minutes or until browned. Remove from oven.

3. Cut 2 slices of sourdough bread, about 1 inch thick. Place bread on cutting board, and on one slice layer in cheese, fresh rosemary, and the roasted mushrooms. Top with other slice. Butter the outside of each slice of bread.

4. Heat a pan over medium-high heat. Add butter and melt. Place grilled cheese in pan and cook on both sides until bread is golden brown.

5. Remove from heat, cut in half, and enjoy the melty goodness.

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