Grilled cheese with portobello mushrooms and tomato pesto
Serving size 2 sandwiches
4 slices of bread of your choice (we used spelt )
4-5 Portobello mushrooms, depends on the size, sliced
50 grams of gouda sliced or largely grated
40 grams of white cheddar sliced or largely grated
30 grams of grated Parmesan
80 g of tomato or red pesto
Olive oil or butter
Heat up a grill pan to medium-high heat
Add the sliced mushrooms to a small bowl and drizzle with olive oil and a pinch of salt. Grill the mushrooms of both sides until soft and tender, set aside.
Add light layer of olive oil to one side of each piece of bread and on the other side add a generous layer of the pesto, then pile the mushrooms on one side, followed by the cheeses and top the sandwiches with the second piece of bread.
Add some olive oil to the pan and grill the sandwich over medium-high heat until the bread is crispy on both sides and the cheese has melted. If the cheese has not melted enough, not to worry just place in the oven while you prepare more or alternatively microwave for a few seconds.