Ingredients
1 cup sliced baby portobello mushrooms1 tablespoon plus 4 teaspoons butter, divided4 ounces smoked Gouda cheese, sliced4 slices rye bread1 plum tomato, sliced
Preparation
In a large skillet, saute mushrooms in 1 tablespoon butter until tender. Place cheese on 2 bread slices; top with mushrooms, tomato and remaining bread. Spread outsides of sandwiches with remaining 4 tsp. butter.
In a small skillet over medium heat, toast sandwiches until cheese is melted, 2-3 minutes.
