2 cloves Garlic
150 gm Mushrooms
1 cup Spinach, fresh
1 tsp Soy sauce
Red pepper flakes
2 tbsp Butter
1/2 cup Mozarella Cheese
Bread 4 Slices
Melt 1-1.5 tbsp of butter in a skillet over low heat.
Peel two cloves of garlic and crush it with the flat side of your knife, then slice it into strips. Add to the butter and cook over LOW HEAT for about 2 minutes. (It should not brown. If it does, the heat is too high.)
Now add sliced mushroom and stir them to coat in butter.
Cook mushrooms in medium-low flame until they turn brown. Add salt as per taste.
Now add one tsp of soysauce and cook for another 30-60 seconds. Taste and adjust flavours accordingly.
Now combine spinach with mushroom and cook until spinach has wilted.
Remove the mixture in a bowl. Add red chilli flakes, pumpkin seeds, sunflower seeds and mozeralla cheese.
Now add butter to the skillet. Toast bread from one side. Top it with the mushroom melt filling. Cover it with second bread piece. Flip the sandwich and toast both side until crunchy and brown.
Slice it in half and enjoy.