Broccoli Pesto Mushroom Grilled Cheese

The Broccoli Pesto is another great way to easily get more veggie goodness into your kids!

April is National Grilled Cheese month! So it is the perfect excuse for me to publish yet another grilled cheese recipe. 🙂

It is no secret that I love grilled cheese. We have it for dinner often, probably 3-4 times a month. I like to play around with the cheese and other filling ingredients to change things up a bit. Interested in seeing what else I have tried?

Here are a few examples of some of my other grilled cheesies:  Turkey and Brie Grilled Cheese, Zingy Shrimp Grilled Cheese, Cheddar Pumpkin Grilled Cheese, and Parmesan Crusted Grilled Chicken and Cheese.

This one might be my favorite so far. The kids love it, I love it, and it is easy to make, especially now that I have mastered an oven method of 'grilling' the sandwiches. I love just popping the sandwiches on a baking sheet and letting the oven do all the work.

I used my homemade Broccoli Pesto in this grilled cheese, although you can use your own favorite pesto recipe or even store-bought.

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Broccoli Pesto Mushroom Grilled Cheese

Recipe Author: Kristin

Delicious, hearty grilled cheese sandwich perfect for lunch or a quick and easy dinner!

5 from 3 votes

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Entree

Cuisine American

Servings 4

Calories 561 kcal

Ingredients

 

1x2x3x

• ▢ ½ cup chopped onion (fresh or frozen)
• ▢ 8 ounces of fresh mushrooms (roughly chopped)
• ▢ buttery spread or butter
• ▢ 8 slices of Italian bread (or your favorite)
• ▢ ½ cup Broccoli Pesto (or your favorite pesto)
• ▢ 4 slices mild cheddar cheese
• ▢ 4 slices mozzarella cheese

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Instructions

 

• Preheat the oven to 450 degrees F (230 degrees C).
• Spray a medium skillet with olive oil spray, then add the onion and mushrooms and saute until the onions are slightly translucent and the mushrooms are softened. Set aside.
  ½ cup chopped onion, 8 ounces of fresh mushrooms
• Butter one side of each of the 8 slices of bread with the butter.
  buttery spread or butter, 8 slices of Italian bread
• Place 4 of the slices on a baking sheet, buttered side down.
• Spread a generous tablespoon of pesto on each of these 4 slices of bread, then layer with a slice of mild cheddar, then ¼ of the mushroom mixture, then top with 1 slice of mozzarella.
  ½ cup Broccoli Pesto, 4 slices mild cheddar cheese, 4 slices mozzarella cheese
• On the remaining 4 slices of bread, spread the non-buttered side with a tablespoon of pesto, then place them each on top of the mozzarella, buttered side up.
• Bake in the oven for 6-8 minutes, then flip the sandwiches and bake about 6 minutes more, until the sandwiches are golden brown and crispy. (Alternatively, you can grill them on the stove top on a griddle or in a skillet).

Notes

Broccoli Pesto recipe can be found at https://dizzybusyandhungry.com/broccoli-pesto

Nutrition

Calories: 561kcal | Carbohydrates: 28g | Protein: 19g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 54mg | Sodium: 793mg | Potassium: 345mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1095IU | Vitamin C: 2.6mg | Calcium: 399mg | Iron: 1.6mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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Enjoy!