1 serving Servings
25 Minutes

‘Shroom & Swiss Melt

Ingredients

  • 2 slices of oroweat Organic Quinoa & Wheat bread
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  • 2 tablespoons olive oil, divided
  • 1½ cups baby portabella mushrooms
  • 1 cup spinach
  • ½ red bell pepper, sliced
  • 2 tablespoons oregano, finely chopped
  • 1 clove garlic, finely chopped
  • Dash salt and pepper
  • 2 slices Swiss cheese

Instructions

  1. Drizzle 1 tablespoon of olive oil in a medium pan over medium heat.
  2. Sauté mushrooms, spinach, bell pepper, oregano, garlic, salt and pepper until veggies are soft.
  3. Transfer sautéed veggies to a bowl and set aside.
  4. Drizzle remaining olive oil in same pan and return to medium heat.
  5. Place 1 slice of bread in the pan.
  6. Top with 1 slice of cheese, sautéed veggies, second slice of cheese and second slice of bread.
  7. Cook for approximately 3-5 minutes, or until bread is a nice golden brown.
  8. Flip and cook another 3 minutes until bottom slice is also golden brown. 
  • 2 slices of oroweat Organic Quinoa & Wheat bread Quinoa & Wheat
    Find In Stores
  • 2 tablespoons olive oil, divided
  • 1½ cups baby portabella mushrooms
  • 1 cup spinach
  • ½ red bell pepper, sliced
  • 2 tablespoons oregano, finely chopped
  • 1 clove garlic, finely chopped
  • Dash salt and pepper
  • 2 slices Swiss cheese
  1. Drizzle 1 tablespoon of olive oil in a medium pan over medium heat.
  2. Sauté mushrooms, spinach, bell pepper, oregano, garlic, salt and pepper until veggies are soft.
  3. Transfer sautéed veggies to a bowl and set aside.
  4. Drizzle remaining olive oil in same pan and return to medium heat.
  5. Place 1 slice of bread in the pan.
  6. Top with 1 slice of cheese, sautéed veggies, second slice of cheese and second slice of bread.
  7. Cook for approximately 3-5 minutes, or until bread is a nice golden brown.
  8. Flip and cook another 3 minutes until bottom slice is also golden brown.