I was planning to post my easy salsa verde enchiladas today but for some reason can’t get the photo to upload. So you’ll have to wait for enchiladas. Instead, I’m bringing you grilled cheese! You’ll probably think my kids are crazy because when they request grilled cheese they don’t want just cheese melted on bread, they mean spinach mushroom grilled cheese- it has become a popular meal around here! For some reason this combination of veggies is just really delicious with gooey cheese and crunchy bread. I saute mushrooms and spinach with a bit of garlic and pinch of pepper flakes. And then I layer it on some crusty bakery bread with a generous mound of cheese, grill, and repeat.

There are no rules for making this sandwich. You can get extra creative with the cheese(s). Use whatever you love and/or have on hand. I’ve made it so many times with so many different varieties of cheese. I’ve mentioned a few of my favorites in the ingredients section below. My daughter would like me to insert here that you’ve got to try Beecher’s flagship. It comes from Pike Place market here in Seattle (but can be found nationwide) and makes a killer grilled cheese. You can also add a bit of Parmesan, Pecorino, feta, or goat cheese. It’s really versatile. Sometimes we serve this with soup (oh yum) and other times we’ve added ham (or try bacon!) for an even heartier meal.

Spinach Mushroom Grilled Cheese

INGREDIENTS

spinach, chopped (fresh or frozen, if frozen defrost first)
mushrooms, chopped (I like to use cremini but any variety will work)
butter or olive oil
salt and freshly ground black pepper
garlic, minced or a pinch of garlic powder (optional)
pinch crushed red pepper flakes (optional)
crusty white or wheat bread, sliced
cheese, grated (cheddar, colby jack, pepper jack, gouda, smoked provolone, Muenster, manchego, Beecher’s flagship, etc.)

DIRECTIONS

1. Heat a bit of butter or oil in a large pan over medium heat. Add the spinach and mushrooms and garlic, if using, and saute until the mushrooms are tender and most of the moisture has evaporated. Season to taste with salt and pepper and a pinch of crushed red pepper flakes.
2. Remove the spinach and mushroom mixture from the pan and squeeze out any excess moisture.
3. Wipe the pan clean, if necessary, and return the pan to medium heat. Pile cheese on a slice of bread, top with some of the spinach mushroom mixture, more cheese, and a second slice of bread. Put a little butter or oil on the pan and grill the sandwich, flipping halfway through until the cheese is melted, and the outside is golden and crisp. Slice and serve.