Mushroom Jack Grilled Cheese

• 1 Tablespoon Canola Or Vegetable Oil
• 1- 1/4 cup Cremini Mushrooms, Sliced
• 1 clove Garlic, Minced
• 1 cup Raw Spinach
• Sea Salt And Pepper, To Taste
• 2 slices Whole Wheat Bread
• 2 Tablespoons Butter
• 2 Tablespoons Dijon Mustard
• 3 ounces, weight Shredded Monterey Jack Cheese

1. Heat the oil in a pan at medium-high heat.
2. Add the mushrooms and saute them until they are soft, approximately 5 minutes.
3. Bring the heat down to medium-low and add the garlic.
4. Saute until fragrant, but not browned.
5. Add the spinach and saute until the spinach is wilted.
6. Add sea salt and ground black pepper to taste.
7. Butter one side of each slice of bread.
8. Spread the Dijon mustard on the other side of one of the slices.
9. On the other slice, layer some cheese (buttered side down).
10. Spoon the mushroom mixture over the cheese, and then top that with the rest of the cheese.
11. Close the sandwich up nice and tight, and transfer it to a non-stick skillet over low heat.
12. Fry the sandwich low and slow.
13. Flip the sandwich every three minutes or so and continue until both sides are golden brown and the cheese has melted.

canola or, cremini mushrooms, clove garlic, raw spinach, salt, whole wheat bread, butter, dijon mustard, cheese

Taken from tastykitchen.com/recipes/main-courses/mushroom-jack-grilled-cheese/ (may not work)