Mushroom Grilled Cheese

This mushroom grilled cheese is an elevated take on the classic sandwich. Thick strips of Portobello mushrooms join forces with five melty cheeses to create a grilled cheese with an irresistible mix of meaty and melty textures. It’s all tucked between perfectly golden slices of sourdough, toasted on both sides so the bread is sturdy enough to hold the fillings while delivering a satisfying crunch. This grilled cheese mushroom sandwich is simple to make, but delivers gourmet flair that’s perfect for a cozy lunch, quick dinner or even weekend brunch.

Ingredients for Grilled Cheese and Mushroom Sandwich

• Butter: No grilled cheese is complete without butter. It adds rich flavor and gives the bread a golden, crispy crust. For best results, use unsalted butter to control the seasoning, and soften it first for easier spreading.
• Portobello mushrooms: Earthy portobellos add hearty texture and a boost of umami flavor to the grilled cheese. Feel free to swap in other mushroom varieties, like sliced cremini, shiitake or button mushrooms.
• Mayonnaise: Some cooks debate whether butter or mayonnaise produces a better grilled cheese. We combine them for the best of both worlds: crispy bread with rich flavor and a hint of tang.
• Cheese: This grilled cheese features slices of creamy Brie, plus a blend of shredded Manchego, sharp white cheddar, Monterey Jack and Gruyere for a mix of nutty and sharp flavors. Bagged shredded cheeses contain anti-caking agents that can interfere with melting, so shredding cheese at home will produce the smoothest results.
• Seasoning: A sprinkle of onion powder in the butter and mayo mixture adds a savory boost to each bite. A few thyme leaves tucked into each sandwich add a bright, fresh flavor that complements the earthy mushrooms and balances the rich cheeses.
• Bread: We’re using chewy sourdough slices, which are sturdy enough to hold up to the weight of the mushrooms and melted cheeses.

Directions

Step 1: Cook the mushrooms

In a large cast-iron or heavy-bottomed skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Saute the portobello mushrooms in a single layer until they’re golden and starting to crisp, 10 to 12 minutes, turning them halfway through. Sprinkle the mushrooms with salt and pepper, then remove them from the skillet and wipe it clean.

Step 2: Butter and toast the bread

Spread 3 tablespoons of the softened butter on one side of each sourdough slice. Place the bread slices, buttered side down, in the same skillet over medium-low heat. Toast them for two to three minutes until they’re golden brown, then remove them from the skillet.

Editor’s Tip: You’ll likely need to toast the bread in batches.

Step 3: Prepare the cheese and butter mixture

Combine the shredded cheddar, Monterey Jack and Gruyere in a small bowl. In another bowl, mix the remaining 3 tablespoons of softened butter, mayonnaise, Manchego (or Parmesan) cheese and onion powder.

Step 4: Assemble the sandwiches

Arrange mushrooms on the toasted side of four bread slices. Sprinkle them with fresh thyme and layer the sliced Brie on top. Sprinkle the shredded cheese mixture evenly over the Brie, then top with the remaining bread slices, toasted side facing inwards. Spread the butter and mayonnaise mixture on the outsides of each sandwich.

Step 5: Cook the sandwiches

Return the sandwiches to the skillet and cook them over medium-low heat until the bread is golden brown and the cheese melts, about five to six minutes on each side. Serve the sandwiches immediately.

Editor’s Tip: If your skillet isn’t large enough for all the sandwiches, use an electric griddle or cook them in batches for perfectly browned bread.

Mushroom Grilled Cheese Variations

• Add a protein: Layer sliced roasted chicken, turkey, deli ham or prosciutto between the mushrooms and Brie for a heartier sandwich.
• Change the cheese: Swap any cheeses in this recipe for other melting varieties, like fontina, mozzarella, Havarti or smoked Gouda.
• Sneak in some veggies: Tuck fresh spinach, arugula, roasted red peppers or caramelized onions into your sandwich for extra color, texture and flavor.
• Try a different bread: Instead of sourdough, make mushroom grilled cheese on a sturdy whole-grain, rye, pumpernickel or Italian loaf.

How to Store Mushroom Grilled Cheese

This grilled cheese and mushroom sandwich tastes best straight from the skillet, with crisp bread and melty cheese. If you have leftovers, wrap the sandwiches tightly in storage wrap or foil and store them in the fridge for up to four days.

How do you reheat mushroom grilled cheese?

To reheat a leftover mushroom grilled cheese, place it in a skillet over medium heat. Cook it for three to five minutes per side until the bread is warmed through and the cheese is melted again.

Mushroom Grilled Cheese Tips

Are mushroom grilled cheese sandwiches vegetarian?

Yes! These mushroom grilled cheese sandwiches are vegetarian, since they don’t contain any meat. As long as you can enjoy dairy, they’re a vegetarian-friendly lunch or dinner option.

Can I make mushroom grilled cheese with all butter?

If you’re not a fan of mayonnaise, you can stick with only butter on the exterior of your sandwich. Combining butter and mayo helps create an extra-crisp, golden crust with more flavor, but butter alone will still give you a delicious, well-toasted grilled cheese. Just double the amount of butter to replace the mayonnaise.

What sides go with mushroom grilled cheese sandwiches?

Pair your mushroom grilled cheese sandwich with a cup of soup for a cozy lunch or dinner. Tomato soup is the classic choice with grilled cheese, but hearty vegetable, creamy broccoli cheddar, chicken noodle and butternut squash soup are delicious options.

Want something fresh to balance the ooey-gooey cheese? Try a simple side salad or a scoop of crunchy coleslaw. Add a handful of your favorite chips, a few tangy dill pickles or fresh fruit to round out the meal.