Grilled Rosemary Mushroom Toastie


Aug 22, 2023

1 min read

Grilled Cheese Toastie: 
    2 slices Kumara or potato sour dough 
    1 slice Mainland Tasty Cheese Slice
    80 gr Rosemary mushroom mix (see recipe)
        Salt and cracked pepper
Rosemary Portabello Mushroom Mix:
    20 ea Portabello mushrooms 
    150 gr Mainland Unsalted 
    20 cubes Butter diced
    2 sprigs Rosemary, finely chopped 
    100 ml Extra-virgin olive oil
    2 tbsp Italian parsley, finely shredded
    1 tsp Lemon zest
    2 tbsp Baby kale, sliced
        Season to taste
Smoked Cheddar Sauce:
    1 L Anchor Blue Top Milk 
    100 gr Mainland Smoked Cheddar
    100 gr AFP IQF Mozzarella
    100 gr Mainland Unsalted Butter
    100 gr Plain flour
    1   Onion, finely diced
        Season to taste
Grilled Cheese Toastie:
  1. Butter the sour dough on both sides.
  2. Build sandwich and put into the sandwich press or bar mark on the grill and finish in the oven.
  3. Serve with the smoked cheddar sauce on the side for dipping, poured over or put inside the sandwich for different applications.
Rosemary Portabello Mushroom Mix:
  1. Pre-heat oven to 170°C. Lay all mushrooms onto tray. Top each with diced butter, rosemary and season.
  2. Bake in the oven for 8 mins.  When cooled, slice the mushrooms & add zest, herbs, kale & olive oil. Season to taste.
Smoked Cheddar Sauce:
  1. Sweat onion with butter in a heavy based saucepan.
  2. Add flour and stir until combined.
  3. Add milk and bring up to heat while constantly stirring until the sauce has thickened and roux is cooked out.
  4. Add cheese and season to taste.
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