Robiola And Mushroom Grilled Cheese Soldiers With Butternut Squash Soup Recipes

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GRILLED BUTTERNUT SQUASH



Grilled Butternut Squash image

Delicious! Grilling it in slices creates a crispy shell and seals in all the flavor. You don't even need butter or salt and pepper--great on its own.

Provided by Adriene Fuller

Categories     Side Dish     Vegetables     Squash

Time 25m

Yield 5

Number Of Ingredients 2

1 butternut squash, sliced into rounds and seeded
1 teaspoon olive oil

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Brush both sides butternut squash with olive oil.
  • Cook on the pre-heated grill, flipping as needed, until softened and browned, 15 to 20 minutes.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 23.9 g, Fat 1.2 g, Fiber 4.1 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 8.2 mg, Sugar 4.5 g

GRILLED CHEESE AND MUSHROOM SANDWICH



Grilled Cheese and Mushroom Sandwich image

Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
8 tablespoons butter, softened, divided
4 large portobello mushroom caps, gills removed and sliced
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons mayonnaise
3 tablespoons finely shredded Manchego or Parmesan cheese
1/8 teaspoon onion powder
8 slices sourdough bread
4 ounces Brie cheese, rind removed and sliced
1/2 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese
2 teaspoons minced fresh thyme

Steps:

  • In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Nutrition Facts : Calories 797 calories, Fat 62g fat (31g saturated fat), Cholesterol 138mg cholesterol, Sodium 1143mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

MUSHROOM GRILLED CHEESE



Mushroom Grilled Cheese image

Make and share this Mushroom Grilled Cheese recipe from Food.com.

Provided by Boomette

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb white mushrooms or 1/2 lb brown button mushroom, sliced thinly
2 tablespoons butter
1 tablespoon fresh thyme or 1 tablespoon chives
salt and pepper, to taste
8 slices crusted bread
4 slices raclette cheese (or favorite cheese) or 4 slices smoked gouda cheese (or favorite cheese)
2 tablespoons Dijon mustard (optional)
butter (to grill the sandwiches)
olive oil (to grill the sandwiches)

Steps:

  • Heat butter in a pan.
  • Sautéed mushrooms with thyme until golden.
  • Salt and pepper.
  • Garnish 4 slices of bread with a slice of cheese, 1/4 of the mixture on each slice, and a little bit of mustard, if wanted.
  • Cover with the remaining slices of bread.
  • Heat a little bit of butter and oil in a pan.
  • Grill sandwiches on each side until they are well golden and the cheese has melted.

Nutrition Facts : Calories 197, Fat 7.6, SaturatedFat 4, Cholesterol 15.3, Sodium 309.1, Carbohydrate 27.3, Fiber 1.9, Sugar 3.3, Protein 5.7

BUTTERNUT SQUASH, KALE, AND CHANTERELLE MUSHROOM SOUP



Butternut Squash, Kale, and Chanterelle Mushroom Soup image

This is a lovely broth-based butternut squash soup that screams out 'fall!' I used chanterelle mushrooms, but shiitakes or any other wild mushrooms will work great too!

Provided by Semichee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 13

2 teaspoons olive oil
½ medium sweet onion, diced
6 chanterelle mushrooms, trimmed and sliced
1 pinch salt
1 teaspoon butter, or as needed
2 cloves garlic, pressed
3 cups vegetable broth
2 cups cubed peeled butternut squash in 1/2-inch pieces
1 bay leaf
ground black pepper to taste
1 pinch curry powder
5 leaves kale, stems removed, thinly sliced
salt to taste

Steps:

  • Heat oil in a large pot over medium heat. Add onion and cook until tender, about 5 minutes. Increase heat to medium-high and add mushrooms and salt. Cook until golden brown, 2 to 3 minutes.
  • Stir butter into mushrooms and let melt fully. Add garlic and cook for 2 minutes. Add broth, squash, and bay leaf. Season with pepper and curry powder. Bring to a boil, reduce to a simmer, and partially cover the pot. Cook until squash is soft, about 15 minutes.
  • Stir kale into the pot and cook until tender, about 5 minutes. Remove and discard bay leaf. Season with salt and pepper to taste, if desired.

Nutrition Facts : Calories 115.5 calories, Carbohydrate 17.9 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 449.9 mg, Sugar 4.7 g

CHIPOTLE BUTTERNUT SQUASH & PEPPER JACK GRILLED CHEESE



Chipotle Butternut Squash & Pepper Jack Grilled Cheese image

Smoky chipotle peppers, rich butternut squash, and creamy pepper jack cheese grills together perfectly in this fall-inspired take on grilled cheese.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 8

1 cup butternut squash puree*
1 teaspoon chipotle pepper in adobo sauce (seeds removed (unless you want a LOT of heat, in that case, leave them in), chopped)
1 teaspoon adobo sauce
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
Bread of your choice
8 ounces pepper jack cheese (sliced)
Butter

Steps:

  • In a small bowl, mix together butternut squash, chipotle pepper, adobo sauce, kosher salt, and pepper.
  • Lay down the bread slices and, using a butter knife, spread 1/4 cup butternut squash mixture on one side of each sandwich. Lay the pepper jack cheese evenly over the top of the chipotle butternut spread and close the sandwich.
  • Generously butter the outside of each sandwich on both sides.
  • In a large frying pan over medium-low heat, cook the sandwiches, flipping often, until golden-brown on the outside and the cheese is melted inside, about 10 minutes.
  • Serve immediately.

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