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 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
- Melt the butter and heat the oil in a pan over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and thyme and saute until fragrant, about a minute.
- Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
- 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 until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.
jrhod711 says
December 7, 2011 at 12:21 amHoly Smoke! This looks AMAZING!!!!!!
Anonymous says
December 7, 2011 at 1:25 amThis is seriously brilliant. Love it!
Bev Weidner (Bev Cooks) says
December 7, 2011 at 1:31 amMy face just slid off my head in a river of drool. OMG.
Anonymous says
September 30, 2012 at 9:22 pmHahaaaa! My thoughts exactly!
Anonymous says
December 7, 2011 at 1:50 amLooks 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!
Melody says
December 7, 2011 at 1:56 amCruel 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.
Yadsia @ShopCookMake says
December 7, 2011 at 2:09 amI have never said with so much certainty that 'I will make this sandwich'. Yum!
Kevin says
December 7, 2011 at 2:34 amAnonymous: I was also thinking that a mushroom croque monsieur would be killer!
Girlie Blogger says
December 7, 2011 at 3:17 amMushrooms are one of my favorites too.
http://www.thegirlieblog.com
Rosa's Yummy Yums says
December 7, 2011 at 6:41 amThat grilled sandwich is just out-of-this-world! What a piece of art.
Cheers,
Rosa
Joanne says
December 7, 2011 at 11:22 amI'm so excited that I have some gruyere in the fridge! All that melty cheese…this is my ideal dinner!
The Saucy Gourmet says
December 7, 2011 at 1:59 pmthere is now drool on my keyboard thanks to you. This sandwich looks so yummy, I can't wait to try it.
bellini says
December 7, 2011 at 2:45 pmAll that cheesy, earthy goodness has to be enjoyed Kevin.
Jennifer and Jaclyn @ sketch-free vegan says
December 7, 2011 at 3:28 pmholy toledo!! This looks awesome! Mushroom lovers rejoice!
Emilia says
December 7, 2011 at 5:02 pmThis looks absolutely amazing! I adore mushrooms and grilled cheese, I must try it soon 🙂
almostveg says
December 7, 2011 at 5:19 pmIt 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
Honey says
December 7, 2011 at 7:42 pmthat looks heavenly. i love mushrooms and cheese in a grilled cheese. the white wine idea was smart. 🙂
Jennifurla says
December 7, 2011 at 10:13 pmdear lord….droool
The Americaine says
December 7, 2011 at 10:17 pmUmmm…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.
rancholyn says
December 8, 2011 at 12:00 amI am totally speechless. I can't wait to try this…you truly are AMAZING!!!
We Are Not Martha says
December 8, 2011 at 2:31 amThis is beautiful!! And could probably turn anyone into a mushroom lover 🙂
Sues
Simplylovefood says
December 8, 2011 at 2:51 amThis looks amazing! I want one now!
baobabs says
December 8, 2011 at 8:57 amthis looks amazing, plenty of cheese, LOVE it!!
Jeanne @ CookSister! says
December 8, 2011 at 12:14 pmKEVIN!! 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*
Unknown says
December 8, 2011 at 12:32 pmWhat do you do with the broth? Am I missing something?
Chocolate Shavings says
December 8, 2011 at 12:44 pmHi Kevin – love the addition of mushrooms to a gooey grilled cheese – delicious!
Kathleen Richardson says
December 8, 2011 at 12:52 pmGuess 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.
Kevin says
December 8, 2011 at 1:04 pmUnknown: 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.
Maya says
December 8, 2011 at 1:20 pmOMG this is unbelievable!!!!!!!!!!
Rebecca says
December 8, 2011 at 10:38 pmI need one of these pronto. I feel it will be made this weekend!
JavelinWarrior says
December 9, 2011 at 2:23 pmThis 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
betty says
December 10, 2011 at 4:10 am:O simply delicious, the melting cheese makes my mouth water
Nancy says
December 10, 2011 at 6:28 pmMade this for lunch today with a cup of roasted red pepper soup. Very good..thanks!
Kenz says
December 12, 2011 at 4:48 amI just fell in love
shannon says
December 12, 2011 at 7:20 pmthis looks incredible! we will without a doubt be making this over the holidays on "comfort food" night. LOVE this.
ChefThomas says
December 13, 2011 at 8:21 amThis looks more like a long distance assassination attempt. Brilliant sandwich …..
Josh Mandel says
December 16, 2011 at 9:49 pmI'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.
Kevin says
December 17, 2011 at 11:42 amJosh Mandel: Good catch, that should have been half.
Kat says
December 17, 2011 at 3:29 pmThis looks crazy good!
Jo-Lyn's Cup Cakes N' Candies says
December 18, 2011 at 10:13 pmohmygosh! i think i just died and went to grilled cheese heaven! that looks delicious!
Anonymous says
December 28, 2011 at 6:16 pmWhat 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?
Kevin says
January 1, 2012 at 11:11 pmPismomormor: I generally use a nice multi-grain bread in this sandwich and larger slices would hold together better.
onionchoco says
January 2, 2012 at 11:42 amOMG! I know, I know… I should stop licking the screen :))
angelitacarmelita says
January 10, 2012 at 7:13 pmomgosh… 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!
turtlekrawl3@yahoo.com says
January 14, 2012 at 2:01 ammy friend made this today and it looks YUMMY!!!!
Kathy says
January 16, 2012 at 1:33 amThanks 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!!
Kirstin says
January 18, 2012 at 9:07 pmI 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:
Kevin says
January 20, 2012 at 11:24 amKirstin: The spinach and mushroom combo is a good one!
Jackie Cooks says
February 4, 2012 at 9:14 amWonderful, wonderful. Need to have them asap!
Gio D. says
February 21, 2012 at 5:11 amJust 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
JB says
March 4, 2012 at 5:24 pmTasted as good as it looked in the picture! Great recipe, thanks!
Linda R says
March 17, 2012 at 8:15 pmOh 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..
Anonymous says
March 20, 2012 at 1:06 pmMade this this past weekend. I am a mushroom fanatic and can't believe I hadn't thought of this before. Awesome!!
Anonymous says
May 13, 2012 at 1:42 amI cooked this tonight. It was absolutely amazing. Totally brilliant. I'm definitely going to make this again.
Anonymous says
May 22, 2012 at 7:35 pmI have to wipe the drool from my mouth. Man does that look good.
Anonymous says
July 16, 2012 at 7:46 amhi kevin,
did you grill the sandwich in the pan or on the griller?
Anonymous says
July 16, 2012 at 7:50 amhi kevin,
did you grill the sandwich in the pan or on the griller?
Kevin says
July 18, 2012 at 10:37 amAnonymous: I grilled the sandwich in a non-stick pan.
{northern cottage} says
September 24, 2012 at 9:46 pmwow – 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/
Anonymous says
September 26, 2012 at 11:16 pmHi Kevin, when do we throw in the parsley?
Kevin says
September 26, 2012 at 11:42 pmAnonymous: Good catch! The parsley is added just before removing the mushrooms from the heat. I have updated the recipe.
Anonymous says
September 27, 2012 at 12:04 amThanks so much, and thanks for the quick response! Keep creating more and more ideas! You're great!
Anonymous says
October 17, 2012 at 9:51 pmyum
Anonymous says
November 20, 2012 at 3:32 amHow strong is the cheese when melted? I'm afraid it's going to taste like plain yogurt
Kevin says
November 20, 2012 at 11:38 amAnonymous: 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.
Anonymous says
December 30, 2012 at 11:26 pmI've made this a hand full of times for my husband and myself, and it is delicious! Definitely recommend for fall/winter!
Deukap says
January 17, 2013 at 2:08 pmThis 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!
Speechless Mary says
February 14, 2013 at 2:05 amTasty 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.
Anonymous says
March 17, 2013 at 3:28 pmMmmmm 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!!!!
MrsDiGiacomo says
May 6, 2013 at 2:21 pmOh 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!
Kate JusKate says
May 22, 2013 at 10:31 pmThis sounds mahhhvelous! I make a similar sammy using portabello and provolone..SNORT!
Tami (Pixeltrash) says
September 10, 2013 at 10:11 pmThis 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!
Anonymous says
February 8, 2014 at 1:00 amI 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! 🙂
Peter @Feed Your Soul Too says
February 21, 2014 at 8:24 pmKevin, 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
Caroline @ Shrinking Single says
May 16, 2014 at 1:39 amLooks fabulous. Mushrooms are some of my most favourite foods along with lovely melty cheese.
Judy Goldin says
April 21, 2018 at 9:35 pmWhy do you place the buttered slice of bread face down?
Marsha Paulsen Peters says
April 21, 2018 at 9:36 pmWOW — 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/
kevin says
April 22, 2018 at 3:26 pmJudy Goldin: The butter helps the bread get all nice and golden brown, crispy and good on the outside of the sandwich. Enjoy!
WWCook says
April 28, 2018 at 9:08 pmLove 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!