Mushroom & Fontina Grilled Cheese with Fig & Apple Salad

Mushroom & Fontina Grilled Cheese

with Fig & Apple Salad

35 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.
Wellness Grain
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

Classic grilled cheese gets an extra-savory boost from tender sautéed mushrooms, balanced by creamy fontina. A salad of crisp romaine and sweet apple and figs cuts through the richness of the sandwiches.

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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & rehydrate the figs:
1 Prepare the ingredients & rehydrate the figs:

Wash and dry the fresh produce. Roughly chop the figs. Place in a bowl with 1/4 cup of hot water. Thinly slice the mushrooms. Peel and medium dice the shallot. Thinly slice the fontina cheese. Quarter and deseed the lemon. Quarter and core the apple; thinly slice crosswise. Place in a large bowl and top with the juice of 1 lemon wedge and a drizzle of olive oil to prevent browning. Cut off and discard the root end of the lettuce; roughly chop the leaves.

Cook the mushrooms & shallot:
2 Cook the mushrooms & shallot:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and diced shallot in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring frequently, 3 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

Assemble the sandwiches:
3 Assemble the sandwiches:

Assemble the sandwiches using the bread, cooked mushrooms and shallot, and sliced fontina cheese; season the cheese with salt and pepper. Rinse and wipe out the pan used to cook the mushrooms and shallot.

Cook the sandwiches:
4 Cook the sandwiches:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with aluminum 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 cut in half.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

While the sandwiches cook, to make the dressing, in a bowl, combine the juice of the remaining lemon wedges and 1 tablespoon of olive oil; season with salt and pepper. Just before serving, to the bowl of sliced apple, add the chopped lettuce, parmesan cheese, and rehydrated figs (draining before adding); season with salt and pepper. Add enough of the dressing to coat (you may have extra); toss to combine. Season with salt and pepper to taste. Serve the cooked sandwiches with the salad. Enjoy!

Tips from Home Chefs

Prepare the ingredients & rehydrate the figs:
1 Prepare the ingredients & rehydrate the figs:

Wash and dry the fresh produce. Roughly chop the figs. Place in a bowl with 1/4 cup of hot water. Thinly slice the mushrooms. Peel and medium dice the shallot. Thinly slice the fontina cheese. Quarter and deseed the lemon. Quarter and core the apple; thinly slice crosswise. Place in a large bowl and top with the juice of 1 lemon wedge and a drizzle of olive oil to prevent browning. Cut off and discard the root end of the lettuce; roughly chop the leaves.

2 Cook the mushrooms & shallot:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and diced shallot in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring frequently, 3 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

Cook the mushrooms & shallot:
Assemble the sandwiches:
3 Assemble the sandwiches:

Assemble the sandwiches using the bread, cooked mushrooms and shallot, and sliced fontina cheese; season the cheese with salt and pepper. Rinse and wipe out the pan used to cook the mushrooms and shallot.

4 Cook the sandwiches:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with aluminum 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 cut in half.

Cook the sandwiches:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

While the sandwiches cook, to make the dressing, in a bowl, combine the juice of the remaining lemon wedges and 1 tablespoon of olive oil; season with salt and pepper. Just before serving, to the bowl of sliced apple, add the chopped lettuce, parmesan cheese, and rehydrated figs (draining before adding); season with salt and pepper. Add enough of the dressing to coat (you may have extra); toss to combine. Season with salt and pepper to taste. Serve the cooked sandwiches with the salad. Enjoy!

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