Mushroom Melt with Pears

Mushroom Melt with Pears

I think a quick spin through the SPC archives would reveal a few key things about me and Laura. We believe in getting kids involved in the kitchen. We believe in kale. We believe in the healing powers of a good grilled cheese sandwich. And just when you thought we couldn’t come up with more ways to grill up a sammie – BAM! – it’s grilled cheese week and we bust out some new recipes. I believe Laura actually had three options to choose from this week but narrowed things down to one. Bug her for the other ones, okay? They were really good.

I came up with this little number as a way to add a little extra to a regular old grilled cheesed. Whenever I make the classic I feel the need to add fruits and veggies to our plates – as good as cheese and bread taste they don’t offer much in the way of nutrition. So I decided to put the fruit and veg right in there. Of course you can still add some more to the side of your plate but if you don’t, it’s all good. This sandwich is a perfect lunch for a chilly fall weekend. If you added a bowl of soup it would also make a perfectly good dinner on a super busy weeknight. What’s your favourite way to jazz up a grilled cheese? We love hearing from you!

mushroommelt

photo by Maya Visnyei

Mushroom Melt with Pears

Ingredients

  • Pumpernickel Bread
  • butter
  • Dijon mustard (optional)
  • cremini mushrooms, thinly sliced
  • pears, thinly sliced
  • Fontina cheese, grated

Method

In a medium to large sized skillet, melt a pat of butter over medium heat. Toss in your sliced mushrooms and push them around with a wooden spoon until they soften up nicely. Remove from the pan and set aside. Wipe out your pan.

Butter the Pumpernickel bread (and swipe the other side with a bit of Dijon for adventurous kids or adults) and place each piece in the pan, butter side down. Place a good handful of Fontina on each piece, then press down a couple of slices of pear, followed by a good spoonful of the mushrooms. Place another piece of Pumpernickel on top, butter side out. Let that sizzle away for 2 or 3 minutes, peaking at the underside using a spatula to see that your bread is toasting not burning. Flip it

Allow the sandwich to grill for a couple of minutes on this side and then remove from the heat. Cut in half and serve warm.

 

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4 Comments

  1. Shelley
    November 11, 17:22 Reply

    Wow, this looks delish! Always looking for meatless alternatives for Meatless Mondays!!

    Ceri, for some rea­son I am not receiv­ing your won­der­ful newslet­ter any­more & I have tried a few times to sign up again, but with no luck??? I hap­pen upon your amaz­ing recipes through Today’s Par­ent, but is there any way I can get back on the mail­ing list (: It would be most appreciated!

  2. Mushrooms Canada
    November 13, 10:42 Reply

    I’m happy with just about anything in between two delicious slices of Pumpernickel bread, but THIS takes the cake! Absolutely mouthwatering sandwich. Thanks for sharing!

    -Shannon

  3. Nuskie
    November 13, 22:41 Reply

    I would have never thought a to put a pear on a sandwich (I didn’t even know I liked pears!), but I decided to give it a try. I sauteed the pears with the mushrooms before putting it on the bread and added oregano (hoenstly because I only had a little left), and it was absolutely delectable! Thank you so much for this

  4. Sarah & Arkadi
    November 18, 11:08 Reply

    Love the pear and cheese combo! We are new at food blogging and really love your photos! Thanks!

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