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As a novice mushroom eater, I’m always looking for interesting ways to work mushrooms into my meals. Although I’ve managed to work my way up to eating whole mushrooms instead of picking out every tiny bit of ‘shroom from condensed soup, I don’t often get a craving for them. Of course, when many of your groceries are selected for you by the team at Greenling, you have to change your mind about what you want to eat, and make it what you want to eat.

I don’t remember how I thought of this combination of mushroom pesto and grilled cheese, but I know I love regular pesto with cheese and bread, so I couldn’t go much wrong.

Mushroom Pesto - Skip the basil and make mushroom pesto instead, then slather it on a grilled cheese.

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Mushroom Pesto Grilled Cheese

Love mushrooms? Try this inventive grilled cheese.

Author : Megan Myers

5 from 1 vote

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Prep Time 10

Cook Time 6

Total Time 16

Servings servings

Calories 747 kcal

Ingredients

For the pesto:

6 ounces button mushrooms
1/4 cup walnuts
1/2 cup fresh parsley
1/4 cup olive oil
1 large garlic clove
1/4 cup shredded parmesan cheese
1/4 teaspoon salt

For the grilled cheese:

Butter
Sourdough bread
Slices provolone cheese
Mushroom pesto

Instructions

For the pesto:

Blitz everything in a blender or food processor until smooth.

For each sandwich:

Butter two slices of bread on one side. Spread the pesto on the opposite side of one slice bread, add 1-2 slices of cheese, then top with the other slice of bread. Fry on the stove over medium heat for about 3 minutes a side, or until golden brown.
Leftover pesto can be used as a dip for veggies, a pasta sauce, or mixed into scrambled eggs. When storing in the fridge, add a thin layer of olive oil to the top to help prevent an unattractive browning of the pesto. If you forget, you can just scrape the darker portions off.

Nutrition

Calories: 747 kcalCarbohydrates: 28 gProtein: 19 gFat: 65 gSaturated Fat: 15 gCholesterol: 40 mgSodium: 964 mgFiber: 4 gSugar: 5 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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2 Comments

I liked/loved/was touched by the previous story of the raspberries. They grew in the garden of our rental house, and I planted them in the front of our current house. One of them hasn’t survived though.

Is Greenling making the selection for you? How do you work with what you get then? I find meal planning very difficult when every week’s a surprise. Plus, I like to try out recipes from magazines – and they don’t always correspond with the produce I get. Any suggestions?

Megan says:

May 6, 2012 at 8:24 pm

@Meyser, I get the “Local Box” from Greenling, which is basically a CSA share. That’s why I don’t have a choice in what they give me! It used to be hard to figure out meals ahead of time, but I’ve gotten used to it by now and also have a good idea of what will be in the box based on the previous week. It also really helps that our box comes on Friday, so I have Saturday morning to get my ducks in a row in terms of planning for the upcoming week.
If I come across a recipe I want to make, I’ll either hold onto it until I’m going to get the corresponding veggies, I’ll figure out a way to swap in what I do have, or I’ll just make a special trip to the store and make it anyway 🙂
Being flexible is definitely the key, and it doesn’t hurt that at this point we’ve been getting a CSA for almost 5 years.

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5 from 1 vote (1 rating without comment)

Mushroom Pesto Grilled Cheese