Kale Mushroom & Beet Grilled Cheese Recipe

Cooking Directions

• STEP 1.Preheat a skillet over medium heat.
• STEP 2.Add olive oil to the skillet and sauté the mushrooms until they are golden brown.
• STEP 3.Remove the mushrooms from the skillet and set aside.
• STEP 4.In the same skillet, add more olive oil and sauté the kale until it is wilted.
• STEP 5.Remove the kale from the skillet and set aside.
• STEP 6.Spread butter on one side of each slice of bread.
• STEP 7.Place one slice of bread, butter side down, on a clean surface.
• STEP 8.Layer the sautéed mushrooms, kale, and roasted beets on top of the bread slice.
• STEP 9.Top with the grated cheese and cover with the second slice of bread, butter side up.
• STEP 10.Heat a clean skillet over medium heat and place the sandwich in the skillet.
• STEP 11.Cook for 2-3 minutes on each side, until the bread is golden brown and the cheese is melted.
• STEP 12.Remove from the skillet and let it cool for a few minutes before serving.
• STEP 13.Cut the sandwich in half and serve warm.

Cooking Tips

• You can use any type of mushrooms for this recipe, such as cremini, shiitake, or button mushrooms.
• To roast the beets, wrap them in aluminum foil and bake in a preheated oven at 400°F (200°C) for about 45 minutes, or until tender.
• Feel free to add other ingredients to the sandwich, such as sliced tomatoes or avocado, for extra flavor and texture.

Storage and Serving

• This grilled cheese is best served immediately while it is still warm and the cheese is melted.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the sandwich in a skillet over medium heat until warmed through.