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 1/2 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!