Fig & Brie Grilled Cheese

Fig & Brie Grilled Cheese

with Crispy Mushroom and Arugula Salad

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It’s time to bring your childhood favorite into adulthood. Melty brie coupled with sweet fig jam creates the ultimate sweet and salty grilled cheese. Rosemary-roasted mushrooms amp up an otherwise simple side salad.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

4 slice

Whole Wheat Bread


4 ounce



2 teaspoon

Fig Jam

2 ounce


4 ounce

Button Mushrooms

1 tablespoon

Balsamic Vinegar

¼ ounce


Not included in your delivery

1 tablespoon



4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2673.576 kJ
Calories639 kcal
Fat36 g
Saturated Fat0 g
Carbohydrate61 g
Sugar0 g
Dietary Fiber7 g
Protein20 g
Sodium767 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat oven to 400 degrees. Take the butter of out the fridge to soften (if you place it on top of the oven while it preheats, it’ll speed up the process!) Strip the rosemary from the stem and finely chop. Thinly slice the mushrooms, then toss on a baking sheet with a drizzle of olive oil, the rosemary, and a pinch of salt and pepper. Place in the oven for 12-15 minutes, until golden brown and slightly crispy.


Assemble the grilled cheese: cut the brie into thin slices. Spread a slice of bread with 1 teaspoon fig jam, then top with half the brie slices. Place another slice of bread on top. Spread both sides of the sandwich with ½ tablespoon butter. Repeat for the other sandwich.


Heat a large pan over medium-low heat. Add the sandwiches and cook 4-5 minutes per side, until golden brown and cheese melts.


In a medium bowl, toss the mushrooms with the arugula, 1 teaspoon balsamic, and 1 tablespoon olive oil. Season with salt and pepper.


Slice the grilled cheese sandwiches in half and serve with the arugula salad. Enjoy!