I am so excited to be posting my first ever sponsored post! This Green Goddess Grilled Cheese recipe is sponsored by Emborg Canada (@emborgcanada) and features their new line of vegan cheeses. I received 2 styles of sliced cheese: cheddar and mozzarella. As soon as I first opened my package and saw the mozzarella slices, there were so many ideas for recipes running through my head that I knew I had to make a post about it.
The cheese: the slices are sturdy, holds up well when grilled in a sandwich and is gooey when you bite into it. The main ingredient is coconut oil but it does not taste like coconut at all. It has the familiar saltiness from dairy mozzarella and is just as versatile. I used 4 slices for this recipe and was pleasantly surprised that you could also re-seal it, meaning I could use the remaining slices for another day.
Since we are getting ready to leave on vacation for our holiday break, this recipe was inspired by the ingredients that I had to use up before we left. Full of fresh herbs on top of sourdough bread (from my freezer) and sautéed king oyster mushrooms, this grilled cheese is hearty and so satisfying. Feel free to change up the bread, the type of mushroom and the ratio of herbs. It will taste just as good!
Enjoy, set forth, and be savvy!
Recipe makes 6-8 sandwiches
Prep Time: 20 minutes
Cook Time: 10 Minutes
Green Goddess Sauce
- 1 handful each parsley, cilantro and basil
- 1 bunch of green onion, roughly sliced
- 2 garlic cloves
- Juice from 1 lime
- ¼ cup avocado oil
- ¼ tsp salt
- ¼ tsp black pepper
Sauteed King Oyster Mushroom
- 2 tsp oil
- 1 package king oyster mushroom, sliced thinly (170 grams)
- 1 tsp balsamic vinegar
- 1/2 tsp dried oregano
- ½ tsp granulated garlic
- Salt and pepper to taste
- 1 package Emborg Mozzarella style cheese
- 8 slices of your favourite bread
- ¼ cup vegan butter (I used vegan Becel)
For the Sauce:
Throw all of the sauce ingredients into a blender (or food processor) and blend until smooth. Scrape down and process again to make sure all of the ingredients are well blended.
For the mushrooms:
Add oil on medium high to a grill/frying pan. Once the oil is hot enough (test by adding 1 slice of mushroom and if it sizzles, it’s ready), add all of the sliced mushrooms. Try to place them in a thin layer and try not to overlap (it’s ok if you do!). Let it cook for 2 minutes. Using a wooden spoon, sautee the mushrooms so they lie on their other side, and add the rest of the ingredients. Cook for another minute (make sure all of the balsamic vinegar has cooked off). Turn off heat and set aside for sandwich assembly.
Lay out all of the bread on a cutting board (you may have to do 4 slices at a time, 2 sandwiches at a time).
Spread about 1 tbsp green goddess sauce onto 4 slices of the bread. Arrange the mushrooms evenly on the remaining 4 slices of bread. Add a slice of Emborg Mozzarella style cheese onto each of the mushroom slices. Place the green sauce sliced bread on top of the cheese sliced bread, with the sauce on top of the cheese.
Using the same pan you cooked the mushrooms in (mainly because I’m lazy and try not to dirty too many pans), place on top of your stove on medium low. Butter 1 side of each sandwich with about ½ tbsp. of vegan butter (or as much as you want). Carefully take a sandwich and place the buttered side onto the hot pan. Butter the other side of the sandwich with another ½ tbsp. of vegan butter. After about 2 minutes (be careful not to burn!), flip and cook for another minute or so (until you are satisfied with the brownness).
Set the sandwiches back onto your cutting board and let rest for a minute before slicing into it. Enjoy! If you have leftover green goddess sauce, use as dipping sauce or use in another recipe (be Savvy)!