Name: Grilled vegetarian cheese sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 slices whole wheat bread; 2 tbsp reduced-fat cheddar cheese, shredded; 1/2 cup shredded part-skim mozzarella; 1/3 cup nutritional yeast; 3.5 oz white button mushrooms, thinly sliced; 1 tsp salted butter; 1/4 tsp salt; 1/2 tsp black pepper

Ingredients

8 items

2 slices whole wheat bread
2 tbsp reduced-fat cheddar cheese, shredded
1/2 cup shredded part-skim mozzarella
1/3 cup nutritional yeast
3½ oz white button mushrooms, thinly sliced
1 tsp salted butter
1/4 tsp salt
1/2 tsp black pepper

Instructions

Prep 10 min · Cook 5 min

Melt a small portion of the butter in a small nonstick skillet over medium-high heat. Add the mushrooms and sauté until they release their liquid and turn golden brown, about 5 minutes. Season with the salt and pepper. Cook until the pan is completely dry, then transfer the mushrooms to a paper towel to blot any excess moisture.
Wipe the skillet clean. In a small bowl, toss the shredded cheddar, mozzarella, and nutritional yeast together until the yeast is evenly distributed throughout the cheese.
Lay out the bread slices. On the slice of bread, layer half the cheese mixture, then the sautéed mushrooms, and finally the remaining cheese mixture. Top with the second slice of bread and press down firmly to help the layers adhere.
Melt the remaining butter in the skillet over medium-low heat. Place the sandwich in the skillet and cover with a lid. Cook until the bottom is deep golden brown and crisp, about 3 to 4 minutes. Carefully flip the sandwich and cook uncovered for 2 to 3 minutes more, until the cheese is visibly oozing at the edges and the second side is toasted. Done when cheese is fully melted and bread is toasted.

Nutrition

Ingredients

Instructions

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