Kale, Mushroom + Beet Grilled Cheese

Kale, Mushroom + Beet Grilled Cheese
Kale, Mushroom + Beet Grilled Cheese. Grilled Cheese Social
  • 32 mins
  • Prep: 20 mins,
  • Cook: 12 mins
  • Yield: 1 Sandwich (1 Serving)
Ratings (5)

Beet-infused goat cheese sounds fancy but it's actually super easy! And when you add sauteed kale and three kinds of mushrooms, this veg-loaded grilled cheese becomes even more colorful and flavorful. 

What You'll Need

  • 2 slices of bread (white mountain)
  • 2 tsp. of butter (real salted)
  • 1/2 cup of goat cheese
  • 2 tbsp. kale (sauteed)
  • 2 tbsp. mushrooms (sauteed oyster, portabello, or shitake mushrooms)
  • 1 tbsp.  beets (diced roasted)

How to Make It

  1. Begin by chopping your beets into teeny tiny little squares. 
  2. Mix them into the goat cheese and stir until completely incorporated. 
  3. Smear half of the goat cheese onto one slice of bread, and smear the other half onto the other slice of bread. 
  4. Onto one-half, add the sauteed kale, making sure to squeeze it so that the excess liquid comes out before you put it on the sandwich. 
  5. Next, add the sauteed mushrooms and close the sandwich up with the other slice of goat cheese smeared bread. 
  1. Smear butter onto the exterior of the sandwich and set aside. 
  2. Heat up a medium sized pan or a panini press to medium and add the sandwich in. 
  3. Allow the sandwich to cook for a few minutes on each side until both sides are completely golden and brown and the cheese has started to soften up. 
  4. Since it's fresh goat cheese, the cheese won't necessarily melt like a cheddar or mozzarella. It will get soft and creamy though, so that's what you should be looking for. 
  5. After a few minutes on each side, the sandwich should be ready. Allow it to sit for a few minutes just to firm up and then serve!
Nutritional Guidelines (per serving)
Calories 308
Total Fat 17 g
Saturated Fat 10 g
Unsaturated Fat 4 g
Cholesterol 38 mg
Sodium 459 mg
Carbohydrates 28 g
Dietary Fiber 3 g
Protein 12 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)