Fontina and Mushroom Grilled Cheese

with pumpkin soup

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Vegetarian icon
A note about serious food allergies

The weather outside may not have reached frightful yet, but it's becoming downright chilly here in the Windy City. (And windy… although that is redundant.) We’ve got a solution, though: fighting the cold outside by warming up the insides. Specifically, a fontina grilled cheese with mushrooms and sage, every bite bringing the internal temperature up to barely bearable. How do we get that thermometer up? Hot and creamy pumpkin soup, perfectly sweet and perfect for dipping. All you need is a cup of hot cocoa and some slippers, and you're all set for a snug winter.

In Your Box (serves 2)

  • 6 oz. Cremini Mushrooms
  • 4 Garlic Cloves
  • 1 Sage Sprig
  • 1 Shallot
  • Info
    8 fl. oz. Whole Milk
  • 5 oz. Canned Pumpkin
  • Info
    4 Slices Sourdough Bread
  • Info
    3 oz. Sliced Fontina Cheese
  • Nutrition (per serving)

  • Calories
    743
  • Carbohydrates
    68g
  • Fat
    37g
  • Protein
    25g
  • Sodium
    1486mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Mince garlic. Stem and coarsely chop sage. Peel and mince shallot.

  • Step 2 - Make the Soup
    2

    Make the Soup

    Place a medium pot over medium heat and add 2 tsp. olive oil. Add shallot, half the garlic (reserve remaining for mushrooms), and ¼ tsp. salt and cook until aromatic, 1-2 minutes. Add ½ cup water and bring to a boil. Once boiling, add milk, half the sage (reserve remaining for mushrooms), and pumpkin. Bring to a simmer and cook until thickened, 10-12 minutes. While soup cooks, sauté mushrooms.

  • Step 3 - Sauté the Mushrooms
    3

    Sauté the Mushrooms

    Place a medium non-stick over medium-high heat. Add 2 tsp. olive oil, mushrooms, and remaining garlic. Stir occasionally until browned, 2-3 minutes. Season with a pinch of salt and pepper. Remove from burner and add remaining sage.

  • Step 4 - Make the Grilled Cheese
    4

    Make the Grilled Cheese

    Top each slice of bread with cheese. Place mushrooms on top of cheese. Assemble sandwich. Wipe pan clean and return to medium heat. Add 1 Tbsp. olive oil and sandwiches to hot pan. Cook until golden brown, 2-3 minutes per side.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Taste soup, and season with a pinch of salt and pepper. Plate dish as pictured on front of card. Bon appétit!