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
Ingredients
- 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
Reviews
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.
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!
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!
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.
I love portobellos and I think this was packed with flavor - easy to make and delicious
This was okay... But really nothing special.
Not enough flavor.
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.