Ingredients

The following ingredients have 1 Servings
  • 1 tablespoon extra-virgin olive oil
  • 3 cremini mushrooms (sliced)
  • 1/4 medium (2 1/2 oz) yellow or red onion (chopped)
  • 1/4 teaspoon minced garlic
  • 1/2 scallion (white and green parts) (chopped)
  • Sea salt and freshly ground black pepper
  • Unsalted butter (for the bread, at room temperature)
  • 2 slices sourdough bread
  • 2 1/2 slices (2 1/2 oz) mild Cheddar cheese (enough to cover your slice of bread)
  • 1 1/2 teaspoons store-bought or homemade Sriracha sauce
  • 2 slices tomato ((optional))
  • 3 small basil leaves ((optional))
  • 1/2 small avocado (peeled, pitted, and sliced)

Instruction

  • In a large skillet over medium-high heat, heat the olive oil. Add the mushrooms and onion and sauté, stirring frequently, for about 4 minutes. 
  • Reduce the heat to low, add the garlic, and sauté, stirring continuously, for about 2 minutes. Add the scallion and a pinch each salt and pepper and stir for 1 minute. The sautéed ingredients should be tender but a little crunchy with a tinge of a light brown color. Transfer to a bowl.
  • Return the skillet to medium-high heat. Butter 1 side of each slice sourdough bread and place the bread in the skillet, buttered side down. Divvy the cheese between both slices bread. Working in a zigzag motion, squeeze the Sriracha sauce over the cheese.
  • Add the sautéed vegetables, tomato, and fresh basil, if using, and avocado to a slice of cheese-topped bread. Top with the other slice bread, buttered side up. Cook, flipping once, until crisp and golden brown, about 3 minutes per side, during which time you may want to reduce the heat to medium so the cheese melts before the bread browns too much. 
  • Serve the veggie grilled cheese sandwich immediately.