This savoury grilled cheese sandwich is surprisingly filling. The buttery avocado is great for sautéing the cremini mushrooms with which it combines to make a wonderful earthy flavour.
| 2 tbsp | butter |
| 0.5 | ripe avocado, mashed |
| 2 cups | crimini mushrooms, sliced |
| 3 | cloves garlic, chopped |
| 1 tsp | fresh thyme, chopped |
| 1 | small yellow onion, julienned |
| .5 cup | low-sodium broth |
| salt or Mrs. Dash and black pepper to taste | |
| 1 tbsp | fresh parsley, chopped |
| 0.75 cup | white cheddar or cheddar, shaved |
| 2 | slices Dempster's Whole Grains 100% Whole Wheat Bread, one slice buttered on one side |
PREHEAT a non-stick pan over medium-high heat
MELT 2 tbsp butter in pan and combine with mashed avocado
SAUTÉ onion until tender, golden and caramelizing
ADD garlic and thyme, sautéing about 2 minutes
ADD mushrooms, sautéing until they have just browned. Set aside mushroom mix.
DEGLAZE the pan with broth. Simmer until nearly all the liquid has evaporated--about 2 tbsp left.
ADD the mushroom mix back into the pan. Season with salt, pepper, and parsley.
SAUTÉ for 2 more minutes. Set aside. Turn the heat down low.
PLACE the unbuttered slice of bread onto the pan, which should still be buttery. If not, melt 1 tbsp of butter under the bread. Layer the bread with .5 cup of cheddar, then mushroom mix, spread the remaining .25 cup of cheddar over the mushroom mix, and finally top with other slice of bread, buttered side up.
TURN the heat up to medium-high heat.
GRILL until each side is crunchy golden and the cheese has melted.
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