Ingredients:
1 c. sliced baby portobello mushrooms
1 Tbsp. plus 4 tsp. butter, divided
4 oz. smoked Gouda cheese, sliced
4 sliced rye bread
1 plum tomato
Directions:
In a large skillet, saute mushrooms in 1 Tbsp. butter until tender. Place cheese on 2 bread slices; top with mushrooms, tomato and reserved bread. Spread outsides of sandwiches with remaining butter.
In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.
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