• Ingredients:
  • 6 FunGuy Portobello mushrooms
  • 4 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3-4 tablespoons olive oil, divided
  • 8 slices of bread
  • 4 tablespoons mayonnaise
  • 4-6 tablespoons butter, softened
  • 8 slices of sharp cheddar cheese

Celebrate the cheesiest of sandwiches with the FunGuy on National Grilled Cheese Sandwich day! 

This year we have the perfect recipe for mature taste buds using slices of our Portobello mushrooms marinated in honey mustard and sandwiched between sharp cheddar cheese and grilled until perfectly browned. 

Don’t worry if you miss out on the designated day, this sandwich is still FunGuy-tastic any time of year!

DIRECTIONS:

  1. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Cut the mushrooms into ¼ inch thick sliced and place them in a large bowl. 
  2. In another bowl whisk the Dijon mustard, honey, vinegar, salt, and black pepper together until smooth. Pour the marinade over the sliced mushrooms and toss to coat well. Cover and set aside to marinate 10-20 minutes. 
  3. Once the mushrooms are done marinating, reserve any excess marinade in a separate bowl. 
  4. Heat half of the olive oil in sauté pan over medium high heat. Once the pan is hot, add the mushroom slices in a single layer, working in batches if needed, and cook about 3 minutes on each side. They are ready when they have browned and much of the liquid has been released from the mushrooms and has evaporated. Toss the cooked mushrooms with the excess honey mustard if desired before making the grilled cheese sandwiches. 
  5. Heat a clean pan over medium heat and spread butter on one side of a slice of bread and mayonnaise on the other side and place the bread, butter side down on the hot pan. Layer a slice of cheddar, slices of the sautéed mushrooms, another slice of cheddar, and top with a slice of bread spread with mayonnaise on one side and butter on the other, mayonnaise side on top of the cheese. Allow the bread to toast 2-3 minutes or until golden brown before carefully flipping with a spatula to toast the other side. Repeat with the remaining bread and mushrooms until 4 sandwiches have been made. 
  6. Transfer the cooked honey mustard portobello grilled cheese sandwiches to a cutting board and cut in half before serving! 

Have a Fun meal!