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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Mushroom Grilled Cheese Sandwich (aka The Mushroom Melt)

[heart_this] · Dec 6, 2011 · 83 Comments

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 perfection!

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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)

Mushroom Grilled Cheese Sandwich (aka The Mushroom Melt)

Mushroom Grilled Cheese Sandwich (aka The Mushroom Melt)

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 2

Sauteed mushrooms and onions all covered in ooey gooey melted cheese in a grilled cheese sandwich. Buttery, toasty, and cheesy mushroom perfection!

ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small onion, sliced
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves 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 or gruyere, shredded
  • 1/4 cup parmigiano reggiano, grated
  • 4 slices bread
  • 2 tablespoon butter
directions
  1. Melt the butter and heat the oil in a pan over medium heat.
  2. Add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and thyme and saute until fragrant, about a minute.
  4. Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
  5. Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.
  6. Season with salt and pepper, add the parsley and remove from heat and let cool a bit.
  7. Mix the cheese into the mushrooms.
  8. Butter one side of each slice of bread and place 2 in the pan buttered side down.
  9. Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
  10. Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.
Similar Recipes:
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Hot Cheesy Mushroom Dip
Creamy Mushroom and Roasted Cauliflower Soup
Creamy Roasted Mushroom and Brie Soup
Mushroom Quesadillas with Chipotle Crema
Salisbury Steak Grilled Cheese with Mushroom Gravy

More great grilled cheese sandwiches.

Food, Grilled Cheese Sandwich, Mushroom, Recipe, Sandwich, Vegetarian

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Reader Interactions

Comments

  1. jrhod711 says

    December 7, 2011 at 12:21 am

    Holy Smoke! This looks AMAZING!!!!!!

    Reply
  2. Anonymous says

    December 7, 2011 at 1:25 am

    This is seriously brilliant. Love it!

    Reply
  3. Bev Weidner (Bev Cooks) says

    December 7, 2011 at 1:31 am

    My face just slid off my head in a river of drool. OMG.

    Reply
    • Anonymous says

      September 30, 2012 at 9:22 pm

      Hahaaaa! My thoughts exactly!

      Reply
      • Cheryl says

        April 19, 2020 at 4:08 pm

        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.

        Reply
  4. Anonymous says

    December 7, 2011 at 1:50 am

    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!

    Reply
  5. Melody says

    December 7, 2011 at 1:56 am

    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.

    Reply
  6. Yadsia @ShopCookMake says

    December 7, 2011 at 2:09 am

    I have never said with so much certainty that 'I will make this sandwich'. Yum!

    Reply
  7. Kevin says

    December 7, 2011 at 2:34 am

    Anonymous: I was also thinking that a mushroom croque monsieur would be killer!

    Reply
  8. Girlie Blogger says

    December 7, 2011 at 3:17 am

    Mushrooms are one of my favorites too.
    http://www.thegirlieblog.com

    Reply
  9. Rosa's Yummy Yums says

    December 7, 2011 at 6:41 am

    That grilled sandwich is just out-of-this-world! What a piece of art.

    Cheers,

    Rosa

    Reply
  10. Joanne says

    December 7, 2011 at 11:22 am

    I'm so excited that I have some gruyere in the fridge! All that melty cheese…this is my ideal dinner!

    Reply
  11. The Saucy Gourmet says

    December 7, 2011 at 1:59 pm

    there is now drool on my keyboard thanks to you. This sandwich looks so yummy, I can't wait to try it.

    Reply
  12. bellini says

    December 7, 2011 at 2:45 pm

    All that cheesy, earthy goodness has to be enjoyed Kevin.

    Reply
  13. Jennifer and Jaclyn @ sketch-free vegan says

    December 7, 2011 at 3:28 pm

    holy toledo!! This looks awesome! Mushroom lovers rejoice!

    Reply
  14. Emilia says

    December 7, 2011 at 5:02 pm

    This looks absolutely amazing! I adore mushrooms and grilled cheese, I must try it soon 🙂

    Reply
  15. almostveg says

    December 7, 2011 at 5:19 pm

    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

    Reply
  16. Honey says

    December 7, 2011 at 7:42 pm

    that looks heavenly. i love mushrooms and cheese in a grilled cheese. the white wine idea was smart. 🙂

    Reply
  17. Jennifurla says

    December 7, 2011 at 10:13 pm

    dear lord….droool

    Reply
  18. The Americaine says

    December 7, 2011 at 10:17 pm

    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.

    Reply
  19. rancholyn says

    December 8, 2011 at 12:00 am

    I am totally speechless. I can't wait to try this…you truly are AMAZING!!!

    Reply
  20. We Are Not Martha says

    December 8, 2011 at 2:31 am

    This is beautiful!! And could probably turn anyone into a mushroom lover 🙂

    Sues

    Reply
  21. Simplylovefood says

    December 8, 2011 at 2:51 am

    This looks amazing! I want one now!

    Reply
  22. baobabs says

    December 8, 2011 at 8:57 am

    this looks amazing, plenty of cheese, LOVE it!!

    Reply
  23. Jeanne @ CookSister! says

    December 8, 2011 at 12:14 pm

    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*

    Reply
  24. Unknown says

    December 8, 2011 at 12:32 pm

    What do you do with the broth? Am I missing something?

    Reply
  25. Chocolate Shavings says

    December 8, 2011 at 12:44 pm

    Hi Kevin – love the addition of mushrooms to a gooey grilled cheese – delicious!

    Reply
  26. Kathleen Richardson says

    December 8, 2011 at 12:52 pm

    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.

    Reply
  27. Kevin says

    December 8, 2011 at 1:04 pm

    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.

    Reply
  28. Maya says

    December 8, 2011 at 1:20 pm

    OMG this is unbelievable!!!!!!!!!!

    Reply
  29. Rebecca says

    December 8, 2011 at 10:38 pm

    I need one of these pronto. I feel it will be made this weekend!

    Reply
  30. JavelinWarrior says

    December 9, 2011 at 2:23 pm

    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

    Reply
  31. betty says

    December 10, 2011 at 4:10 am

    :O simply delicious, the melting cheese makes my mouth water

    Reply
  32. Nancy says

    December 10, 2011 at 6:28 pm

    Made this for lunch today with a cup of roasted red pepper soup. Very good..thanks!

    Reply
  33. Kenz says

    December 12, 2011 at 4:48 am

    I just fell in love

    Reply
  34. shannon says

    December 12, 2011 at 7:20 pm

    this looks incredible! we will without a doubt be making this over the holidays on "comfort food" night. LOVE this.

    Reply
  35. ChefThomas says

    December 13, 2011 at 8:21 am

    This looks more like a long distance assassination attempt. Brilliant sandwich …..

    Reply
  36. Josh Mandel says

    December 16, 2011 at 9:49 pm

    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.

    Reply
  37. Kevin says

    December 17, 2011 at 11:42 am

    Josh Mandel: Good catch, that should have been half.

    Reply
  38. Kat says

    December 17, 2011 at 3:29 pm

    This looks crazy good!

    Reply
  39. Jo-Lyn's Cup Cakes N' Candies says

    December 18, 2011 at 10:13 pm

    ohmygosh! i think i just died and went to grilled cheese heaven! that looks delicious!

    Reply
  40. Anonymous says

    December 28, 2011 at 6:16 pm

    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?

    Reply
  41. Kevin says

    January 1, 2012 at 11:11 pm

    Pismomormor: I generally use a nice multi-grain bread in this sandwich and larger slices would hold together better.

    Reply
  42. onionchoco says

    January 2, 2012 at 11:42 am

    OMG! I know, I know… I should stop licking the screen :))

    Reply
  43. angelitacarmelita says

    January 10, 2012 at 7:13 pm

    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!

    Reply
  44. [email protected] says

    January 14, 2012 at 2:01 am

    my friend made this today and it looks YUMMY!!!!

    Reply
  45. Kathy says

    January 16, 2012 at 1:33 am

    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!!

    Reply
  46. Kirstin says

    January 18, 2012 at 9:07 pm

    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:

    Reply
  47. Kevin says

    January 20, 2012 at 11:24 am

    Kirstin: The spinach and mushroom combo is a good one!

    Reply
  48. Jackie Cooks says

    February 4, 2012 at 9:14 am

    Wonderful, wonderful. Need to have them asap!

    Reply
  49. Gio D. says

    February 21, 2012 at 5:11 am

    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

    Reply
  50. JB says

    March 4, 2012 at 5:24 pm

    Tasted as good as it looked in the picture! Great recipe, thanks!

    Reply
  51. Linda R says

    March 17, 2012 at 8:15 pm

    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..

    Reply
  52. Anonymous says

    March 20, 2012 at 1:06 pm

    Made this this past weekend. I am a mushroom fanatic and can't believe I hadn't thought of this before. Awesome!!

    Reply
  53. Anonymous says

    May 13, 2012 at 1:42 am

    I cooked this tonight. It was absolutely amazing. Totally brilliant. I'm definitely going to make this again.

    Reply
  54. Anonymous says

    May 22, 2012 at 7:35 pm

    I have to wipe the drool from my mouth. Man does that look good.

    Reply
  55. Anonymous says

    July 16, 2012 at 7:46 am

    hi kevin,
    did you grill the sandwich in the pan or on the griller?

    Reply
  56. Anonymous says

    July 16, 2012 at 7:50 am

    hi kevin,
    did you grill the sandwich in the pan or on the griller?

    Reply
  57. Kevin says

    July 18, 2012 at 10:37 am

    Anonymous: I grilled the sandwich in a non-stick pan.

    Reply
  58. {northern cottage} says

    September 24, 2012 at 9:46 pm

    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/

    Reply
  59. Anonymous says

    September 26, 2012 at 11:16 pm

    Hi Kevin, when do we throw in the parsley?

    Reply
  60. Kevin says

    September 26, 2012 at 11:42 pm

    Anonymous: Good catch! The parsley is added just before removing the mushrooms from the heat. I have updated the recipe.

    Reply
  61. Anonymous says

    September 27, 2012 at 12:04 am

    Thanks so much, and thanks for the quick response! Keep creating more and more ideas! You're great!

    Reply
  62. Anonymous says

    October 17, 2012 at 9:51 pm

    yum

    Reply
  63. Anonymous says

    November 20, 2012 at 3:32 am

    How strong is the cheese when melted? I'm afraid it's going to taste like plain yogurt

    Reply
  64. Kevin says

    November 20, 2012 at 11:38 am

    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.

    Reply
  65. Anonymous says

    December 30, 2012 at 11:26 pm

    I've made this a hand full of times for my husband and myself, and it is delicious! Definitely recommend for fall/winter!

    Reply
  66. Deukap says

    January 17, 2013 at 2:08 pm

    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!

    Reply
  67. Speechless Mary says

    February 14, 2013 at 2:05 am

    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.

    Reply
  68. Anonymous says

    March 17, 2013 at 3:28 pm

    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!!!!

    Reply
  69. MrsDiGiacomo says

    May 6, 2013 at 2:21 pm

    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!

    Reply
  70. Kate JusKate says

    May 22, 2013 at 10:31 pm

    This sounds mahhhvelous! I make a similar sammy using portabello and provolone..SNORT!

    Reply
  71. Tami (Pixeltrash) says

    September 10, 2013 at 10:11 pm

    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!

    Reply
  72. Anonymous says

    February 8, 2014 at 1:00 am

    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! 🙂

    Reply
  73. Peter @Feed Your Soul Too says

    February 21, 2014 at 8:24 pm

    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

    Reply
  74. Caroline @ Shrinking Single says

    May 16, 2014 at 1:39 am

    Looks fabulous. Mushrooms are some of my most favourite foods along with lovely melty cheese.

    Reply
  75. Judy Goldin says

    April 21, 2018 at 9:35 pm

    Why do you place the buttered slice of bread face down?

    Reply
  76. Marsha Paulsen Peters says

    April 21, 2018 at 9:36 pm

    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/

    Reply
  77. kevin says

    April 22, 2018 at 3:26 pm

    Judy Goldin: The butter helps the bread get all nice and golden brown, crispy and good on the outside of the sandwich. Enjoy!

    Reply
  78. WWCook says

    April 28, 2018 at 9:08 pm

    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!

    Reply
  79. Kim Lippy says

    October 31, 2019 at 4:33 pm

    Would love it if you could somehow limit the comments to people who have actually made the recipe.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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