Spicy Pepper Jelly and Portobello Grilled Cheese

“This grilled cheese recipe takes classic ingredients, adds some heat and meaty mushrooms, a touch of sweet, and leaves you with a gooey, chewy, and hearty sandwich. The best sandwiches are those that require a large, cloth napkin to continuously catch the drippy, sticky goodness. Consider this a 2-napkin sandwich.” - Amber Stott of Awake at the Whisk

Ingredients

• 2 large portobello mushrooms, stems removed
• 2 cloves garlic, minced
• 1 inch ginger root, thinly sliced
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 4 slices artisan bread
• 2 tablespoons pepper jelly
• 4 slices Tillamook Pepper Jack Cheese

Preparation

Place mushrooms gill-side-up on a small platter. Place half the garlic and half the ginger root in each mushroom, distributing evenly over the mushroom’s surface. Drizzle 1 tablespoon soy sauce and 1 tablespoon olive oil over each mushroom. Let rest about 10 minutes.

Heat BBQ grill to medium heat. Place mushrooms gill-side-up on the grill for about 6 minutes (check the mushrooms after 3 minutes to be sure the flame isn’t too high). Turn mushrooms over and cook on the second side for about 6 minutes, or until tender. Most of the garlic and ginger will fall off when you flip them. If the ginger is still clinging to the mushroom, remove it now. Set mushrooms aside and cover with foil to keep warm.

Spread half a tablespoon pepper jelly on each slice of bread. Place a slice of pepper jack cheese on top of jelly on each slice of bread. Place bread cheese-side-up on grill over low flame, checking the underside so as not to burn. If necessary, lower heat.

When cheese has melted, place a portobello mushroom between 2 slices of the bread to create a sandwich. Repeat with the second mushroom and remaining 2 slices of bread. Serve immediately.