I honestly did not have high hopes for this recipe from Hello Fresh just because the Kidlet has been very averse to mushrooms in recent years, but -- possibly due to the generous helping of brie -- she loved it!

Unfortunately, like most Hello Fresh vegetarian dishes, it is very short on protein; you definitely want to accompany it with something.

Brie & Mushroom Sandwich with Spinach & Green Bean Salad

Hello Fresh

Ingredients

• 56g whole cashews
• 30+30mL oil, divided
  
• 340g green beans, trimmed and halved crosswise
• 113g baby spinach
• 30mL whole grain mustard
• 2.5mL sugar
  
• 450g cremini mushrooms, sliced
• 1 small onion, sliced
  
• 60mL tbsp balsamic glaze (some sort of balsamic vinegar/sugar mix, I think?)
• 250g brie, sliced
  
• 4 ciabatta buns

Directions

1. Heat a large skillet over medium heat. Toast the cashews until golden-brown, stirring often, 4-5 minutes; remove to a plate.
2. Add 30mL of oil, the green beans, and 60mL water. Cook, stirring occasionally, until tender-crisp, another 4-5 minutes.
3. While vegetables are cooking, slice ciabatta buns. Cover bottom halves with brie. Toast or broil until top is toasty and brie on bottom has melted.
   
4. Remove the green beans to a bowl, season with salt and pepper to taste, and toss with the spinach, mustard, sugar, and cashews.
   
5. Add the remaining oil to the skillet, along with the mushrooms and onions. Cook, covered, until the mushrooms release their moisture.
6. Uncover and continue cooking until the moisture has cooked off and the mushrooms soften, ~5 minutes.
7. Stir in balsamic glaze and cook until thickened, 1-2 minutes.
   
8. Top each bun with some of the mushroom-onion mix.
9. Toss any remaining mix with the green bean and spinach salad. Serve.