Something With Your Soup? Pt. 3 🌞

ROASTED MUSHROOM



Roasting mushrooms gives them a great, meaty texture that is perfect
for this toastie. This takes more time, but – trust us – the flavour is far
more intense.

Serves 1

100g (3½oz) chestnut (cremini) mushrooms, quartered
1 garlic clove, finely chopped
1 tsp olive oil
Salt and freshly ground pepper
2 slices of sourdough bread, buttered on one side
100g (3½oz) mixed grated cheese (see *OUR BLEND)
Handful of fresh parsley, leaves picked and finely chopped

Preheat the oven to 200°C/400°F/Gas 6. Put the quartered mushrooms
in a roasting dish with the garlic and olive oil. Season with salt and
pepper to taste, mix to coat and roast in the oven for 20 minutes, giving
them a little shake halfway through. Remove from the oven and leave to
cool slightly.

Place the bread slices buttered side down and sprinkle the grated cheese
over one slice, followed by 1½ tablespoons of the mushrooms; there
should be enough to cover the bread and ensure you get mushroom in
every bite (save any left over for another use). Add parsley before closing
the sandwich and cooking using your preferred method.

*OUR BLEND
At Grill My Cheese, we use a signature blend of four different cheeses that
we have created to give the best flavour, melt and stretch. It is a blend that
works great on its own but at the same time has been created to complement
all the other fillings we use.

Keen’s Cheddar (1 part) – an unpasteurized, strong-flavoured Cheddar
matured for a minimum of one year. It has a creamy, smooth and firm
texture and long, earthy, rich, nutty flavours with a sharp finish.

Farmhouse mature Cheddar (2 parts) – a great flavour enhancer to mellow
out the blend slightly.

Swiss Gruyère (1 part) – a buttery, sweet, slightly nutty cheese with a flavour
that varies widely with age. We use one of the younger varieties; the more
mature it is, the more earthy and complex the flavour.

Cow’s ‘low moisture’ mozzarella (2 parts) – known for its mild flavour and
great ‘stretch’, this is one of the most versatile and best cheeses to use
when adding stronger flavours to a toasti.

from "Grill My Cheese"
https://www.goodreads.com/en/book/show/34220951-grill-my-cheese


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ZINGY CHEESY SHRIMP GRILLED CHEESE
Recipe Author: Kristin



Cheesy shrimp with a kick, stuffed between two pieces of
multi-grain bread and grilled to gooey goodness!

Ingredients


1 tablespoon olive oil
1 pound small shrimp
½ teaspoon paprika
½ teaspoon Old Bay spice (add more or less to taste)
12 slices of bread (I used a multi-grain variety)
Buttery spread or butter
3 cups fresh baby spinach
1 ½ cups shredded monterey jack/colby blend

Instructions


Preheat oven to 450 degrees F (230 degrees C).

Heat the olive oil over medium heat in a skillet.
1 tablespoon olive oil

Add the shrimp, paprika, and Old Bay and cook until the shrimp is
pink and cooked. Set aside.
1 pound small shrimp, ½ teaspoon paprika, ½ teaspoon Old Bay spice

Butter one side of each of the 12 slices of bread with the buttery spread.
12 slices of bread, Buttery spread or butter

Place 6 of the slices butter side down on a baking sheet.

Distribute the spinach across the 6 slices, then distribute
the cooked shrimp, then then the shredded cheese.
3 cups fresh baby spinach, 1 ½ cups shredded monterey jack/colby blend

Place the remaining 6 slices of bread on top, buttered side up.
Bake in the oven for 6-8 minutes, then flip the sandwiches and bake about
6 minutes more, until the sandwiches are golden brown and crispy.

(Alternatively, you can grill them on the stove top on a griddle or in a skillet).

Notes
Feel free to use different cheese combinations like mozzarella, cheddar,
or gruyere.

If you use larger shrimp, be sure to adjust the cooking time to ensure proper cooking.


from https://dizzybusyandhungry.com/zingy-shrimp-grilled-cheese/

MMMmmmm shrimp! (mouth watering!)