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Portobello-Gouda Grilled Sandwiches

Take a simple grilled cheese sandwich to the next level with the earthy, rustic flavors of portobello mushrooms and gouda cheese. —Sheryl Bergman, Shady Side, Maryland
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 1 cup sliced baby portobello mushrooms
  • 1 tablespoon plus 4 teaspoons butter, divided
  • 4 ounces smoked Gouda cheese, sliced
  • 4 slices rye bread
  • 1 plum tomato, sliced


  • In a large skillet, saute mushrooms in 1 tablespoon butter until tender. Place cheese on two bread slices; top with mushrooms, tomato and remaining bread. Spread outsides of sandwiches with remaining butter.
  • In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.
Nutrition Facts
1 sandwich: 498 calories, 31g fat (19g saturated fat), 100mg cholesterol, 984mg sodium, 35g carbohydrate (5g sugars, 5g fiber), 21g protein.

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  • Paul
    Oct 10, 2020

    Great recipe. I've used pumpernickel and italian bread when making this recipe. I also added a quarter cup of white wine towards the end of the saute. In my opinion the tomato is optional.

  • annrms
    Jun 10, 2019

    Greatly enjoyed these savory sandwiches...I used previously roasted, leftover baby portobello mushrooms and, using the food processor, made a spread with the cheese and some sundried tomatoes. Grilled the sandwiches as directed. Delicious! I used artisan rye bread, and next time would use a softer rye bread so the filling stays completely between the bread instead of squishing out. That was my mistake and did not alter the taste of the recipe. Will make these again!

  • Debglass11
    Jun 4, 2019

    Super delicious grilled sandwich! The combination of the mushrooms and gouda is fantastic. I used an 8 ounce package of baby portobello mushrooms and sprinkled some kosher salt over them during the cooking process. I made two large sandwiches but probably could have gotten one or two more sandwiches out it. Didn't have rye bread so used a hearty whole wheat. Great for lunch or a light supper. We loved this sandwich and I will definitely make this again!

  • Orbs
    Jun 25, 2017

    Delicious combination! I used regular mushrooms because I didn't have Portobellos on hand. I added ranch dressing on the side. Thank you, Sheryl, for sharing this recipe.

  • bonito15
    Aug 11, 2016

    I love portobellos and I think this was packed with flavor - easy to make and delicious

  • TeresaWitt
    Sep 1, 2012

    This was okay... But really nothing special.

  • Eileen12
    Jul 6, 2012

    Not enough flavor.

  • mamalyga
    Sep 19, 2011

    Family went wild! Didn't have rye so we used Italian bread sliced. Still turned out really good. Served with Tomato soup. Just put everything on the Foreman grill! Also added some balsamic vinegar accidentally from another recipe but that just made it better! Kids want it on the regular dinner rotation now.