Jalapeño, Mushroom and Kale Grilled Cheese Sandwich

Up your grilled cheese game with this sautéed Kale, jalapeño and Baby Portabella Grilled Cheese! This cheese sandwich is easy to make, and it is packed with nutrients. It has a spicy savory taste, full of flavor and delicious!

Jalapeño, Mushroom and Kale Grilled Cheese Sandwich

Course: MainCuisine: Italian


Prep time


Cooking time




  • 3 cup Kale stemmed and chopped

  • 2 cup baby Bella mushrooms, sliced

  • 1-2 jalapeño, sliced

  • 2 tablespoons extra virgin olive oil

  • 4 garlic cloves, minced

  • 1 tsp Italian seasoning

  • 1 tsp dried basil

  • Salt

  • freshly ground pepper

  • 4 Mozzarella cheese sliced,

  • 4 slices whole grain bread, any artisan bread


  • On a medium size non-stick skillet, add olive oil and sliced mushroom and cook on a high heat for couple of minutes. The water from the mushroom will started to extract and evaporate.
  • Once the water from the mushroom started to evaporate and mushroom turns slightly brown, add sliced Jalapeño and garlic. Stir frequently and cook for additional minute or two.
  • Add chopped kale, crushed red pepper, Italian seasoning, herbs and salt & pepper. Cook until Kale is wilted, about 3-5 minutes
  • Butter 1 side of each piece of bread, then place one of them butter-side down into a skillet
  • Layer 2 slices of Cheese, kale and mushroom mixture then place the second piece butter-side up on top.
  • Grill sandwich on the one side before carefully flipping over and grilling on the other side until cheese has melted. (Alternatively, you can cook on a panini press.)
  • Remove and enjoy!

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