Meaty portobello mushrooms and sauteed collards turn this easy grilled cheese recipe into a healthy meal. If you don't have Dijonnaise on hand, make your own by stirring 1 tablespoon Dijon mustard into 3 tablespoons mayonnaise.

Collards & Portobello Grilled Cheese

Serves 4

Serving Size: 1 sandwich

Active Time: 30 minutes

Total Time: 30 minutes

4 tablespoons extra-virgin olive oil, divided

4 medium portobello mushroom caps, gills removed, sliced

1 small onion, thinly sliced

2 large cloves garlic, chopped

6 cups chopped collard greens

1/2 cup water

1/4 teaspoon ground pepper

1/8 teaspoon salt

8 slices rye bread

4 slices Swiss cheese

4 tablespoons Dijonnaise

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms and onion; cook, stirring occasionally, until starting to brown, 5 to 7 minutes. Add garlic and cook, stirring, for 30 seconds. Add collards and water; reduce heat to medium and cook, stirring occasionally, until the collards are tender, 5 to 7 minutes. Season with pepper and salt.

Preheat a panini maker.

Brush one side of each slice of bread with some of the remaining 2 tablespoons oil. Turn 4 pieces over and spread 1 tablespoon Dijonnaise on each. Top with one-fourth of the collards mixture (about 3/4 cup), a slice of cheese and the remaining bread, oiled-side up.

Cook the sandwiches in the panini maker until golden brown and the cheese is melted.

Recipe nutrition: Per serving: 460 calories; 25 g fat (7 g sat, 14 g mono); 26 mg cholesterol; 44 g carbohydrate; 2 g added sugars; 6 g total sugars; 17 g protein; 7 g fiber; 707 mg sodium; 575 mg potassium.

Nutrition Bonus: Vitamin A (59 percent daily value), Folate (42 percent dv), Calcium (41 percent dv), Vitamin C (25 percent dv)

3 Carbohydrate Serving(s)

Exchanges: 2 starch, 1 1/2 vegetable, 1 high-fat meat, 3 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)