Creamy Mushroom Grilled Cheese (Print View)

Comforting blend of creamy mushrooms and melted cheese on crispy bread ready in under 30 minutes.

# Components:

→ Mushrooms

01 - 7 oz cremini or button mushrooms, cleaned and sliced
02 - 1 tablespoon unsalted butter
03 - 1 small garlic clove, minced
04 - 1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
05 - Salt and black pepper, to taste
06 - 2 tablespoons heavy cream

→ Sandwich

07 - 4 slices sourdough or country bread
08 - 4 slices Swiss or Gruyère cheese, approximately 3 oz
09 - 2 tablespoons unsalted butter, softened

# Directions:

01 - Heat 1 tablespoon butter in a skillet over medium heat. Add sliced mushrooms and cook, stirring frequently, until golden and moisture evaporates, about 6 to 8 minutes.
02 - Stir in minced garlic and thyme, cooking for 1 minute until fragrant. Season with salt and black pepper.
03 - Lower heat to low. Incorporate the heavy cream and cook 1 to 2 minutes until mushrooms are creamy without excess liquid. Remove from heat and set aside.
04 - Arrange bread slices on a work surface. Place a slice of cheese on two bread slices, evenly distribute the mushroom mixture, add another slice of cheese, then top with remaining bread slices.
05 - Spread softened butter on the exterior sides of each sandwich.
06 - Heat a clean skillet or griddle over medium-low heat. Cook sandwiches 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden and cheese melts.
07 - Remove sandwiches from skillet, slice in half, and serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in 25 minutes but tastes like you spent all afternoon in the kitchen.
  • The creamy mushroom filling is savory enough to feel restaurant-quality, yet simple enough to master on your second try.
  • Golden, crispy bread hiding a melted surprise inside hits different when you're hungry.
02 -
  • Medium-low heat is your friend here; rushing with higher heat gives you crispy bread and cold cheese inside, which defeats the entire purpose.
  • The mushrooms will release liquid as they cook, and that's not a mistake; wait for that moisture to evaporate so they actually brown and concentrate their flavor instead of steaming.
  • Don't skimp on the butter under and over the bread; it's what separates a grilled cheese from a sad, pale sandwich.
03 -
  • Slice the mushrooms evenly so they cook at the same rate; thin, uniform slices brown better than chunky pieces.
  • Keep your butter softened but not melted before spreading; a room-temperature stick spreads evenly and gives you better control over the amount.
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