Portobello Pesto Grilled Cheese
4 Slices Martin’s 100% Whole Wheat Potato Bread
4 Tablespoons Pesto
8 Slices Gouda Cheese
3 Portobello Mushrooms
Bake full Portobello mushrooms at 350 degrees for 10 minutes. Remove from oven, let cool for a couple minutes then cut to 1/2 inch slices.
Butter one side of each bread slice. Flip over and spread 2 tablespoon kale pesto on each slice.
Place gouda and mushroom slices on top of pesto. Lay butter side down in a heated pan and top with the second piece of bread, butter side up.
Cook until bread is golden brown, about 2 minutes, flip over and cook until golden brown and cheese has melted. Serve immediately and enjoy!
Recipe adapted from: http://www.onebroadsjourney.com/