Mushrooms are one of my absolute favourite foods and it was long past time that I gave them the grilled cheese treatment! My mild obsession with grilled cheese sandwiches has had me dreaming about a mushroom grilled cheese for a long time and it was finally time to realize it. I wanted to keep things relatively simple without compromising in flavour so I stared out by sauteing some onions and mushrooms slowly until they turned golden brown and caramelized bringing out all of their tastiness. Next I deglazed the pan with a splash of white wine to make sure that none of the flavour that had built up in those brown bits that stick to the bottom of the pan went to waste. If you are a fan of truffles then this is where you can indulge a bit and add some truffle oil to the mushrooms to make this sandwich even more decadent! I mixed the cheese right into the still warm mushrooms to give it a head start on melting, thus ensuring that all of the cheese in the sandwich would be melted by the time that the sandwich was grilled to perfection!
The net result was one of the messiest grilled cheese sandwiches that I have ever made but it was also so unbelievably good! I went with a combination of fontina and gruyere for the cheese as they both melt well and boy did they ever melt well! The cheese was literally pouring out of the mushroom melt, carrying with it a stream of mushrooms! Perhaps the best part was that some of that melted cheeses squeezed out while cooking and caramelized around the edges of the bread as it cooked! I see myself enjoying a lot of these mushroom grilled cheese sandwiches in the future!
Mushroom Grilled Cheese Sandwich (aka The Mushroom Melt)
Sauteed mushrooms and onions all covered in ooey gooey melted cheese in a grilled cheese sandwich. Buttery, toasty, and cheesy, mushroom-y perfection!
ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1 small onion, sliced
- 1 clove garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup white wine (or broth)
- salt and pepper to taste
- 1 tablespoon parsley, chopped
- 1/2 teaspoon truffle oil (optional)
- 1 cup fontina cheese (or gruyere, or mozzarella), shredded, room temperature
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 2 tablespoons salted butter, room temperature
- 4 slices bread (gluten-free for gluten-free)
directions
- Melt the butter and heat the oil in a pan over medium heat, add the mushrooms and onion and cook until until they start to caramelized and turn golden brown, about 10-15 minutes.
- Add the garlic and thyme and cook until fragrant, about a minute.
- Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.
- Season with salt and pepper, add the parsley and remove from heat and let cool a bit.
- Mix the cheese into the mushrooms.
- Butter one side of each slice of bread and place 2 in the pan buttered side down.
- Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
- Grill in a pan, preheated over medium heat, until golden brown on both sides and the cheese has melted, about 2-4 minutes per side.
Holy Smoke! This looks AMAZING!!!!!!
This is seriously brilliant. Love it!
My face just slid off my head in a river of drool. OMG.
Hahaaaa! My thoughts exactly!
I tried this today. It was the best vegan sandwich I have ever tasted!! I used non dairy butter and cheese. Thank you for the recipe. It is my new go to sandwich.
Looks great! Just watched a rerun of Chuck's Day Off on Cooking Channel where he did this with a mornay sauce made with gruyere. Eve more over the top!
Cruel to be posting this (or at least me reading this) at 8:00 p.m. when I haven't had dinner, when I HAVE to sit here while a file downloads to make sure it doesn't mess up, and I have to continue working on said file for another hour, and I see this come through on Facebook, and man o man is my tummy growling now.
Just plain cruel.
And then my security word includes the word "chips." You are dastardly.
I have never said with so much certainty that 'I will make this sandwich'. Yum!
Anonymous: I was also thinking that a mushroom croque monsieur would be killer!
Mushrooms are one of my favorites too.
http://www.thegirlieblog.com
That grilled sandwich is just out-of-this-world! What a piece of art.
Cheers,
Rosa
I'm so excited that I have some gruyere in the fridge! All that melty cheese…this is my ideal dinner!
there is now drool on my keyboard thanks to you. This sandwich looks so yummy, I can't wait to try it.
All that cheesy, earthy goodness has to be enjoyed Kevin.
holy toledo!! This looks awesome! Mushroom lovers rejoice!
This looks absolutely amazing! I adore mushrooms and grilled cheese, I must try it soon 🙂
It really looks ooey gooey delicious. Co-incidentally I made a mushroom, corn and cheese melt for my daughters lunch today. Added Trader Joes Lemon pepper while sauteeing the veg.. was great
that looks heavenly. i love mushrooms and cheese in a grilled cheese. the white wine idea was smart. 🙂
dear lord….droool
Ummm…yes PLEASE! This looks incredible. And anything with truffle oil just tastes decadent and amazing. What a great way to class up a grilled cheese! And I love the awesome bread you use, too.
I am totally speechless. I can't wait to try this…you truly are AMAZING!!!
This is beautiful!! And could probably turn anyone into a mushroom lover 🙂
Sues
This looks amazing! I want one now!
this looks amazing, plenty of cheese, LOVE it!!
KEVIN!! What right do you have to make me sit here at my desk positively WEEPING with desire for this sandwich?!? ;o)) I don't think a sandwich has ever looked sexier. *Swoon*
What do you do with the broth? Am I missing something?
Hi Kevin – love the addition of mushrooms to a gooey grilled cheese – delicious!
Guess what I had for supper last night… Mushroom Grilled Cheese Sandwich! So yummy. Mine didn't turn out as bulky and runny as yours, probably because I used a bit less cheese and bigger slices of bread.
Unknown: If you prefer to not use wine then you can use some broth as a replacement. Chicken, beef or vegetable will work. When you caramelize the mushrooms, there will be a lot of brown bits stuck to the bottom of then pan that are full of flavour. Adding the wine or broth will help get them off the bottom of the pan and back onto the mushrooms.
OMG this is unbelievable!!!!!!!!!!
I need one of these pronto. I feel it will be made this weekend!
This post is absolutely fetish-worthy and I've been inspired to include it in my Friday Food Fetish blog. If you have any objections, please let me know
:O simply delicious, the melting cheese makes my mouth water
Made this for lunch today with a cup of roasted red pepper soup. Very good..thanks!
I just fell in love
this looks incredible! we will without a doubt be making this over the holidays on "comfort food" night. LOVE this.
This looks more like a long distance assassination attempt. Brilliant sandwich …..
I'm confused! In Step 9, the recipe says that 1/4 of the mushroom mixture goes on each of *two* slices of bread, and you then put the other slices on top. So does this make FOUR sandwiches? If you only put 1/4 of the mushroom mixture on top of two slices of bread, and you make those into two sandwiches, you'll still have half the sandwich filling left.
Josh Mandel: Good catch, that should have been half.
This looks crazy good!
ohmygosh! i think i just died and went to grilled cheese heaven! that looks delicious!
What kind of bread do you use? Obviously, standard white bread would be a travesty! It looks like some kind of rustic, whole-grain bread. I think thick slices would also be a requirement, right?
Pismomormor: I generally use a nice multi-grain bread in this sandwich and larger slices would hold together better.
OMG! I know, I know… I should stop licking the screen :))
omgosh… I am catching up on your posts and this one? seriously? now your just showing off. I would roll in this for real… I cannot wait to make this!
my friend made this today and it looks YUMMY!!!!
Thanks for such a great recipe. I made this. I did use Marsala Wine to deglaze and garlic spread to butter the bread. I give it 5 Stars!!
I am making one of these right now…can't wait to bite into it. I did add some spinach too because it sounded really yummy to me (C:
Kirstin: The spinach and mushroom combo is a good one!
Wonderful, wonderful. Need to have them asap!
Just made it… Fontina is much softer a maybe too gooey? The griuyere is better texturally. Use truffle salt and plenty of thyme.. The wine is key, as the sautee evaporates… Had mine with a Sylvaner .. Yummy dinner
Tasted as good as it looked in the picture! Great recipe, thanks!
Oh my gosh.. I saw this on pinterest and had to come get the recipe. It looks so darn good. I cant wait to try it..
Made this this past weekend. I am a mushroom fanatic and can't believe I hadn't thought of this before. Awesome!!
I cooked this tonight. It was absolutely amazing. Totally brilliant. I'm definitely going to make this again.
I have to wipe the drool from my mouth. Man does that look good.
hi kevin,
did you grill the sandwich in the pan or on the griller?
hi kevin,
did you grill the sandwich in the pan or on the griller?
Anonymous: I grilled the sandwich in a non-stick pan.
wow – looks fantastic!!!!! i love me some mushrooms & never thought of this…great idea! I’m a pinner pro for BHG & have just pinned this as a new fav find – check it out here – http://pinterest.com/pin/56787645272528441/
Happy fall to you!!
NORTHERN COTTAGE {http://www.NorthernCottage.net}
On pinterest – http://pinterest.com/northernc/
Hi Kevin, when do we throw in the parsley?
Anonymous: Good catch! The parsley is added just before removing the mushrooms from the heat. I have updated the recipe.
Thanks so much, and thanks for the quick response! Keep creating more and more ideas! You're great!
yum
How strong is the cheese when melted? I'm afraid it's going to taste like plain yogurt
Anonymous: This is one flavour packed sandwich! The milder fontina is just there to provide a nice melty cheese, which all grilled cheese sandwiches need, and the parmesan adds the flavour. You could replace some or all of the fontina with mozzarella and/or gruyere or more parmesan if you want a different or stronger cheese flavour profile.
I've made this a hand full of times for my husband and myself, and it is delicious! Definitely recommend for fall/winter!
This sandwich looks so woooooow! I was thinking about my dinner tonight and as I am a huge mushroom lover and an even more cheese love this will be my eveneing-joy!
Tasty but poorly written recipe. Even if you follow the minimum times specified and add the time to reduce the liquid (not specified) this takes more than an hour to make.
I doubled the amount of garlic and thyme to boost the flavor.
Direction corrections:
#4 Either increase time to at least 20 minutes or increase heat to medium-high for 10 minutes.
#5 Reduce liquid for 7-10 minutes or until most liquid is absorbed.
Mmmmm I made this last night. For me, without the white wine and truffle oil and I added spinach in when I added the mushrooms. OMG!!! Best sandwich ever!!!!
Oh boy, this is delicious. My husband hates mushrooms (more for me!), but I just make this with more onions and some peppers (peppers go in with the onions) instead of the mushrooms. He loved it! This is now one of our go-to date night snacks now. I must have made it over a dozen times in the last month (sometimes even without cheese, still delicious and a bit lighter).
Just bought your Melty Grilled Cheese ebook. I'm sure it won't disappoint.
Thank you!
This sounds mahhhvelous! I make a similar sammy using portabello and provolone..SNORT!
This was soooo good. I made mine with goat cheese though. Everyone else had the Swiss on their sandwich. I then put some shredded parm on the griddle and put the hot sandwich on top of it. It got all crispy smelled heavenly. Thanks for the idea. I would never have added the thyme and it was really good. Oh and I used white mushrooms because that's what I had and they were great. I can only imagine that the cremini will make it even better!
I came across this recipe while searching for 'mushroom and cheese' recipes. Spent some time making it up and wife kept asking from the other room 'what are you making? what are you making?' it smelled that good! Thanks for the recipe, enjoyed this big time! 🙂
Kevin, I love mushrooms and how you put this sandwich together. I featured this on my Friday Five – Americana series addition featuring grilled cheese sandwiches – http://www.feedyoursoul2.com/2014/02/friday-five-americana-series-addition-1.html
Looks fabulous. Mushrooms are some of my most favourite foods along with lovely melty cheese.
Why do you place the buttered slice of bread face down?
WOW — in advance! I'll make this gluten-free by using Canyon Bakehouse's 7-Grain or their Ancient Grain bread. OH, yumm.
https://canyonglutenfree.com/buy-gluten-free-bread-products/
Judy Goldin: The butter helps the bread get all nice and golden brown, crispy and good on the outside of the sandwich. Enjoy!
Love grilled cheese and mushrooms are my favorite veggie. Never thought of putting them together in a sandwich. Oh my my lunch today was fabulous. Could hardly wait…almost burnt my tongue:) Thanks for sharing!
Would love it if you could somehow limit the comments to people who have actually made the recipe.