Grilled Cheese and Mushroom Sandwich Recipe

Grilled Cheese and Mushroom Sandwich Recipe
Grilled Cheese and Mushroom Sandwich Recipe photo by Taste of Home
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Grilled Cheese and Mushroom Sandwich Recipe

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Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. These savory favorites take this classic sandwich into gourmet territory. —Josh Rink, Taste of Home Food Stylist
MAKES:
4 servings
TOTAL TIME:
Prep Time: 12 minutes, Cook Time:
MAKES:
4 servings
TOTAL TIME:
Prep Time: 12 minutes, Cook Time:

Ingredients

  • 2 tablespoons olive oil
  • 8 tablespoons butter, softened, divided
  • 4 large portobello mushroom caps, gills removed and sliced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons mayonnaise
  • 3 tablespoons finely shredded Manchego or Parmesan cheese
  • 1/8 teaspoon onion powder
  • 8 slices sourdough bread
  • 4 ounces Brie cheese, rind removed and sliced
  • 1/2 cup shredded sharp white cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Gruyere cheese
  • 2 teaspoons minced fresh thyme

Directions

In a large skillet, heat olive oil and two tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning half way through, about 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet.
Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder.
To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced brie. Sprinkle cheddar cheese mixture evenly over brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately. Yield: 4 servings
Originally published as Grilled Cheese and Mushroom Sandwich in TasteofHome.com 2017

Nutritional Facts

1 sandwich: 797 calories, 62g fat (31g saturated fat), 138mg cholesterol, 1143mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 26g protein.

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  • 2 tablespoons olive oil
  • 8 tablespoons butter, softened, divided
  • 4 large portobello mushroom caps, gills removed and sliced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons mayonnaise
  • 3 tablespoons finely shredded Manchego or Parmesan cheese
  • 1/8 teaspoon onion powder
  • 8 slices sourdough bread
  • 4 ounces Brie cheese, rind removed and sliced
  • 1/2 cup shredded sharp white cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Gruyere cheese
  • 2 teaspoons minced fresh thyme
  1. In a large skillet, heat olive oil and two tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning half way through, about 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet.
  2. Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder.
  3. To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced brie. Sprinkle cheddar cheese mixture evenly over brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately. Yield: 4 servings
Originally published as Grilled Cheese and Mushroom Sandwich in TasteofHome.com 2017

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