Today as a spin off of my post from last week and to eat a light lunch before going to work in my garden, I made a sheep’s milk grilled cheese on sourdough with arugula and roasted portabella mushroom steaks. I really like arugula because of it’s peppery taste and adaptability to so many dishes.
The flavor combinations were just right with crisp arugula, soft melted sheep’s milk cheese and shallot and garlic roasted mushrooms. The sourdough has so much flavor and brings everything together.
Ingredients (serves 1):
- 1 portabella mushroom sliced into 1/2 inch slices
- 1/2 shallot minced
- 1 garlic clove minced
- 3 slices parlick fell cheese from Trader Joe’s
- 1 handful of arugula
- 2 slices sourdough bread
- 3-4 Tbs of grapeseed oil
- salt and pepper to taste
- Toss the portabello mushrooms in 1-2 Tbs of grapeseed oil, shallots, and garlic.
- Layer the portabello mushroom slices on a cookie sheet and add the remaining shallot mix. Sprinkle on salt and pepper to taste.
- Roast the mushrooms on the bottom rack of the oven preheated to 400 deg. F for 15 minutes.
- Heat 2 Tbs of grapeseed oil in a skillet over medium heat. Grille both sides of the sourdough bread until lightly browned. Layer the mushrooms, cheese, and argula on one slice, then lay on the other slice.
- Turn heat to low and cover. Heat until the cheese melts, turning over if necessary.