I’m going to have a hard time ever eating any other kind of grilled cheese sandwich after devouring these mushroom grilled cheese sandwiches. They are incredible. Creamy, gooey cheese. And the best part, sautéed, earthy mushrooms. Absolutely fantastic. Of course, you need a little something to counter all that creamy stuff. That’s where the nicely-toasted, just-a-bit-crunchy bread comes in. It’s the texture contrast this sandwich needed to make it to perfection.
Time Well Spent
It takes a bit of time to make these sandwiches. You can’t rush it since you want the onions to be soft and golden. Remember that you want the cheese to be melted and you just can’t rush that. And definitely don’t rush the bread. You want that buttery goodness to get nicely golden brown with a light crunch. Your efforts will be rewarded.
I like to cook these mushroom grilled cheese sandwiches on my Cuisinart Griddler. It does sandwiches like nobody’s business.
Also try my grilled grilled cheese and my crab grilled cheese sandwiches..
Mushroom Grilled Cheese
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small sweet onion sliced thin
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- ½ teaspoon dried thyme
- ¼ cup white wine or chicken broth
- Kosher salt to taste
- ground black pepper
- 1 tablespoon parsley chopped
- 1 cup gruyere cheese shredded (shredded mozzarella or provolone are also great!)
- ¼ cup Parmigiano Reggiano cheese grated
- 4 slices bread
- 2 tablespoon butter softened
Instructions
- Add the 1 tablespoon of butter and the oil to a large skillet over medium heat and heat until the butter has melted.
- Add the onion and saute until tender.
- Add the garlic and thyme and saute 1 minute.
- Add the mushrooms and saute until they start to caramelized and turn golden brown in color, 10-15 minutes.
- Add the wine or broth and deglaze the pan. Stir and cook until most of the liquid has evaporated.
- Add salt and pepper, to taste.
- Remove from heat and stir in the parsley.
- Let cool slightly then stir in the cheeses.
- Heat another large skillet over medium-high heat.
- Butter one side of each slice of bread with the remaining butter and place two slices butter side down in the pan.
- Divide mushroom mixture between the two slices of bread and add remaining slice butter side up.
- Cook until bread is golden brown, then flip and cook on other side until golden brown and cheese mixture is nice and gooey.
- Remove. Let cool slightly before slicing then serve.
Nutrition
Nutritional values are approximate.
