Miso Mushroom Grilled Cheese with Orange & Romaine Salad
Fast & Easy

Miso Mushroom Grilled Cheese

with Orange & Romaine Salad

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

By filling slices of warm, golden brown sourdough bread with layers of tender mushrooms—cooked with sweet miso paste—and melty monterey jack cheese, we’re giving this comfort food favorite a gourmet boost. You'll finish off the sandwiches with a drizzle of spicy honey and serve them alongside a crisp, bright salad featuring fresh orange and crunchy peanuts.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
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fresh
ingredients
Miso Mushroom Grilled Cheese with Orange & Romaine Salad
Title
  • 4 slices Sourdough Pullman Bread
  • 1 Romaine Lettuce Heart
  • 1 Navel Orange
  • 4 oz Mushrooms
  • 1 Tbsp Sweet White Miso Paste
  • 3 Tbsps Sesame Ginger Dressing
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Rice Vinegar
  • 1 Shallot
  • ¼ tsp Crushed Red Pepper Flakes
  • 4 oz Shredded Monterey Jack Cheese
  • 1 Tbsp Honey
  • 4 oz Fresh Mozzarella Cheese
time-saving
tips & techniques
How To: Dress a Salad
How To: Wash Lettuce
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the shallot. Thinly slice the mozzarella. Roughly chop the lettuce. Halve the orange crosswise; peel and medium dice one half. Squeeze the juice of the remaining half into a bowl; add the sesame ginger dressing. Stir to combine. Taste, then season with salt and pepper if desired. Roughly chop the peanuts. In a bowl, combine the honey (kneading the packet before opening) and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

Cook & glaze the mushrooms
2 Cook & glaze the mushrooms

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the miso paste, vinegar (carefully, as the liquid may splatter), and 1 tablespoon of water. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the liquid has cooked off. Turn off the heat.

Assemble & cook the sandwiches
3 Assemble & cook the sandwiches

Assemble the sandwiches using the bread, sliced mozzarella, half the monterey jack (you will have extra), and glazed mushrooms; season with salt and pepper. Rinse and wipe out the pan used to cook the mushrooms. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve the cooked sandwiches on an angle.

Dress the salad & serve your dish
4 Dress the salad & serve your dish

In a large bowl, combine the chopped lettuce, diced orange, and enough of the dressing to coat (you may have extra). Taste, then season with salt and pepper if desired. Serve the sandwiches with the salad on the side. Drizzle the sandwiches with the spicy honey. Garnish the salad with the chopped peanuts. Enjoy!

Tips from Home Chefs

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Miso Mushroom Grilled Cheese

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the shallot. Thinly slice the mozzarella. Roughly chop the lettuce. Halve the orange crosswise; peel and medium dice one half. Squeeze the juice of the remaining half into a bowl; add the sesame ginger dressing. Stir to combine. Taste, then season with salt and pepper if desired. Roughly chop the peanuts. In a bowl, combine the honey (kneading the packet before opening) and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

2 Cook & glaze the mushrooms

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the miso paste, vinegar (carefully, as the liquid may splatter), and 1 tablespoon of water. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the liquid has cooked off. Turn off the heat.

Cook & glaze the mushrooms
Assemble & cook the sandwiches
3 Assemble & cook the sandwiches

Assemble the sandwiches using the bread, sliced mozzarella, half the monterey jack (you will have extra), and glazed mushrooms; season with salt and pepper. Rinse and wipe out the pan used to cook the mushrooms. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve the cooked sandwiches on an angle.

4 Dress the salad & serve your dish

In a large bowl, combine the chopped lettuce, diced orange, and enough of the dressing to coat (you may have extra). Taste, then season with salt and pepper if desired. Serve the sandwiches with the salad on the side. Drizzle the sandwiches with the spicy honey. Garnish the salad with the chopped peanuts. Enjoy!

Dress the salad & serve your dish
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