Mushroom Rosemary & Fontina Grilled Cheese - Making Thyme for Health

Name: Mushroom Rosemary & Fontina Grilled Cheese - Making Thyme for Health
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 ounces mushrooms, sliced (I used cremini); 1 tablespoon olive oil; 1 tablespoon low-sodium tamari sauce (or soy sauce); 2 tablespoons balsamic vinegar; 2 handfuls spinach leaves; 2-4 slices fontina cheese; 1 sprig fresh rosemary; pinch of salt & pepper; 1 medium-size baguette (sliced in half) or sandwich bread of choice

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Prep Time: 5

Cook Time: 10

Total: 20

Servings: 2.5

Ingredients

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8 ounces mushrooms, sliced (I used cremini)1 tablespoon olive oil1 tablespoon low-sodium tamari sauce (or soy sauce)2 tablespoons balsamic vinegar2 handfuls spinach leaves2-4 slices fontina cheese1 sprig fresh rosemarypinch of salt & pepper1 medium-size baguette (sliced in half) or sandwich bread of choice

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Instructions

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Step 1

Warm the olive oil in a non-stick skillet over medium heat and then add the mushrooms. Pour the tamari and the balsamic on top then sprinkle with rosemary and a pinch of salt & pepper. Stir everything together and cook for 5-7 minutes, just until mushrooms are tender. Set aside on a plate lined with a paper towel and then wipe out the skillet.

Step 2

Slice the side of the baguette lengthwise (or grab two pieces of sandwich bread) and layer one piece of fontina cheese inside. Layer the mushrooms inside with the spinach and more fresh rosemary on top, and then finish with another 1/2 (or whole) slice of cheese.

Step 3

Place the sandwich inside of the skillet and cook on low heat until cheese starts to melt. Serve warm and savor every last cheesy bite!