Organic & Non-GMO

Portobello Mushroom Swiss Cheese Melt

Preparation 30 min
Total 1 hr
4 Servings


  • 8 slices of Oroweat® Thin-Sliced 22 Grains & Seeds Bread (or substitute with your favourite Oroweat bread)
  • 8 large fresh portobello mushrooms gills and stem removed
  • 1 tablespoons salt
  • 1 teaspoon ground black pepper
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon orange zest
  • 1⁄2 cup canola oil
  • 1⁄2 cup wholegrain mustard
  • 16 slices swiss cheese
  • 2 cups baby arugula
  • 1 tablespoon oil
  • garnish w/ cornichons and additional dijon mustard for dipping


  1. In a small bowl, combine salt, cumin, garlic powder, ground pepper and orange zest. sprinkle over mushrooms and allow to marinate for 8 to 20 hrs. blot the mushrooms afterward to dry them, do not remove the spices.
  2. Drizzle a small amount of oil and grill on high heat either on a BBQ or grill. 3 to 5 minutes.
  3. Slice the mushroom as thin as you can and set aside.
  4. Spread each slice of bread with the wholegrain mustard.
  5. Top each slice of mustard covered bread with two slices of swiss cheese and top 4 slices with the mushrooms and the other 4 with the arugula. sandwich the halves together.
  6. Cook each sandwich in skillet in the oil over medium heat for about 4-5 minutes per side. flipping once until cheese is melted and bread is toasty golden brown.