Brussels Sprout and Mushroom Grilled Cheese

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August 1, 2016

Recipe by Brooklyn Supper


1 heaping cup thinly sliced Brussels sprouts (about 1/2 pound)

1 heaping cup 1/4-inch thick sliced mushrooms (about 1 pint)

2 cloves garlic, peeled and sliced

3 tablespoons unsalted butter

Sea salt

Ground white pepper

1/2 teaspoon sherry vinegar

4 thick-cut slices Italian bread (or bread of choice)

1/3 cup grated Parmesan

1/3 cup grated Gruyere

1 tablespoon minced parsley


1For directions visit Brooklyn Supper


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