Stuffed Mushroom Grilled Cheese

First, rub oil over portobellos. Sear on both sides over medium-high heat in nonstick skillet. Remove from skillet, let cool, and then slice thinly.

Next, add butter to skillet and toast first side of bread in butter. Flip bread slices, top half the number of slices with cream cheese (evenly divided between those slices), and sprinkle cream cheese evenly with garlic powder. To remaining bread slices, sprinkle on cheese, Parmesan, and spinach, again evenly divided between slices.

Divide sliced mushrooms on top. Add parsley sprigs, if using. Top cream cheese bread slices with the other slices of bread and grill on both sides until golden brown. Serve immediately.