Grilled Cheese And Mushroom Sandwich Recipes

MUSHROOM & ONION GRILLED CHEESE SANDWICHES

Steps:

• In a large nonstick skillet coated with cooking spray, heat 1 tablespoon butter over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Remove from pan. Wipe skillet clean., Place one slice cheese on each of four bread slices. Top with mushroom mixture, bacon and the remaining cheese and bread. Lightly spread outsides of sandwiches with remaining butter., In same skillet, toast sandwiches in batches over medium heat 45-60 seconds on each side or until golden brown and cheese is melted.

GRILLED CHEESE AND MUSHROOM SANDWICH

Steps:

• In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 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.

MUSHROOM GRILLED CHEESE

Steps:

• Mushrooms: In a large pan over medium heat melt in 1 tbsp butter then add half of your mushrooms. Spread out across the pan and leave to fry until golden on one side. Flip them over and fry the other side until golden. Remove from pan and repeat with 2nd tbsp butter and the rest of your mushrooms.
• Creamy Mushrooms: Add all the mushrooms back into the pan, then add garlic and season with a good pinch of salt and pepper. Fry for 1-2mins until the garlic lightly browns, then add in cream cheese, cream/milk and thyme. Give it all a good stir until the cream cheese melts, then remove to a side bowl.
• Grilled Cheese: Wash out pan or use 2nd pan and place on the stove with the heat OFF. Add 1-2 slices of bread and spread with butter, then flip so they're butter side down. Add Emmental, then top with mushrooms. Sprinkle over Gruyere then add a second slice of bread. Spread the tops with butter.
• Fry: Turn heat to medium and fry both sides until golden, with the cheese nice and gooey. Remove and repeat with the 3rd sandwich. Enjoy!

GRILLED HAM, CHEESE AND MUSHROOM SANDWICHES

Steps:

• Heat a large nonstick skillet over medium-high heat. When very hot, add 1/2 tablespoon butter and half of the mushrooms; cook, stirring, until tender, about 5 minutes. Transfer to a bowl and repeat with 1/2 tablespoon more butter and the remaining mushrooms; transfer to the bowl. Add the herbs to the bowl and toss; season with salt and pepper. Wipe out the skillet.
• Build the sandwiches: Spread each slice of bread with mustard and sandwich with the cheddar, ham, mushroom mixture and muenster.
• Melt 1 tablespoon butter in the skillet over low heat. Add the sandwiches and cook, turning once and adding more butter if needed, until the bread is golden and the cheese melts, about 12 minutes.

MUSHROOM GRILLED CHEESE

Steps:

• Heat butter in a pan.
• Sautéed mushrooms with thyme until golden.
• Salt and pepper.
• Garnish 4 slices of bread with a slice of cheese, 1/4 of the mixture on each slice, and a little bit of mustard, if wanted.
• Cover with the remaining slices of bread.
• Heat a little bit of butter and oil in a pan.
• Grill sandwiches on each side until they are well golden and the cheese has melted.

GRILLED WILD MUSHROOM AND BRIE CHEESE SANDWICH

Steps:

• Saute the mushrooms in the olive oil in a medium sized pan for 4-5 minutes.
• Add the shallots and garlic and cook for an additional 2 minutes.
• Add the chopped herbs.
• Add the white wine and reduce until the liquid is evaporated.
• Season with salt and fresh ground black pepper and set aside.
• Butter one side of each slice of bread. Place the butter side down on four slices of the bread in a large non-stick fry pan at medium-low heat.
• Divide the mushrooms into four and place them evenly on the four slices of bread.
• Top the mushrooms with the Brie and cover with the other slices of buttered bread. Cook for 3-5 minutes or until golden brown; then turn and cook on the other side for an additional 3-5 minutes.
• Cut and serve immediately.

MUSHROOM-BACON GRILLED CHEESE SANDWICH

Steps:

• Cook bacon in medium skillet until crisp; drain on paper towels. Discard all but 1 tsp. drippings from skillet. Add mushrooms and steak sauce to reserved drippings; cook and stir on medium heat 5 min. or until mushrooms are tender.
• Fill bread slices with bacon, mushrooms and cheese. Spray both sides of sandwich with cooking spray.
• Cook in same skillet 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides.

GRILLED MUSHROOM-ZUCCHINI CHEESE SANDWICH

Steps:

• Heat grill to medium heat.
• Grill vegetables 5 to 7 min. or until onions are crisp-tender, turning and brushing occasionally with dressing. Meanwhile, grill rolls, cut sides down, 1 to 2 min. or until lightly toasted.
• Remove vegetables and rolls from grill. Cut mushrooms into thin strips. Separate onions into rings.
• Spread rolls with reduced-fat cream cheese; fill with arugula, grilled vegetables, tomatoes and cheese.