Mushroom Grilled Cheese Recipes

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MUSHROOM GRILLED CHEESE



Mushroom Grilled Cheese image

Make and share this Mushroom Grilled Cheese recipe from Food.com.

Provided by Boomette

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb white mushrooms or 1/2 lb brown button mushroom, sliced thinly
2 tablespoons butter
1 tablespoon fresh thyme or 1 tablespoon chives
salt and pepper, to taste
8 slices crusted bread
4 slices raclette cheese (or favorite cheese) or 4 slices smoked gouda cheese (or favorite cheese)
2 tablespoons Dijon mustard (optional)
butter (to grill the sandwiches)
olive oil (to grill the sandwiches)

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.

Nutrition Facts : Calories 197, Fat 7.6, SaturatedFat 4, Cholesterol 15.3, Sodium 309.1, Carbohydrate 27.3, Fiber 1.9, Sugar 3.3, Protein 5.7

MUSHROOM MELT GRILLED CHEESE



Mushroom Melt Grilled Cheese image

Provided by Lauren Keating

Time 20m

Number Of Ingredients 9

1 tablespoon olive oil
2 garlic cloves (minced)
2 cups mixed crimini and shiitake mushrooms (chopped)
1/4 cup dry white wine
2 tablespoons chopped fresh parsley
4 slices whole grain Italian bread
1 tablespoon butter or margarine
5 slices GO Veggie! Mozzarella flavor slices
4 slices GO Veggie! Cheddar flavor slices

Steps:

  • Heat the olive oil in a large skillet set over medium heat. Add the garlic and cook 2-3 minutes, or until soft and fragrant. Add the mushrooms and cook 4-5 minutes, or until they begin to soften. Stir in the wine; cook until evaporated, about 2 minutes. Add a slice of mozzarella and cook until melted. Stir in the parsley and season with salt and pepper.
  • Butter each slice of bread. Flip 2 slices of bread over (so the buttered side is down) and top each with one slice each of mozzarella and cheddar. Top with half of the mushroom mixtures and cover with the remaining cheese. Top with the remaining bread (buttered side up).
  • Cook sandwiches covered over medium heat for 4 minutes on each side, or until bread is golden brown and cheese is melted.

MUSHROOM GRILLED CHEESE



Mushroom Grilled Cheese image

This mushroom grilled cheese sandwich is loaded with 3 different cheeses. Better still - it couldn't be easier to make!

Provided by Chris

Categories     lunch

Time 40m

Number Of Ingredients 10

6 medium slices of White Bread ((here I use Soft Farmhouse, but something like Sourdough also works great))
1lb / 500g Mushrooms, (sliced (see notes))
1/4 cup / 60ml Cream or Milk
3.5oz / 100g Cream Cheese
3.5oz / 100g Gruyere, (grated)
3 large slices of Emmental ((see notes))
2 tbsp Butter, (plus more as needed)
1-2 cloves of Garlic, (finely diced/minced)
1 tsp Fresh Thyme Leaves, (finely diced (see notes))
Salt & Black Pepper, (to taste)

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!

Nutrition Facts : Calories 673 kcal, Carbohydrate 33.42 g, Protein 31.52 g, Fat 47.29 g, SaturatedFat 28.596 g, TransFat 0.0017 g, Cholesterol 139 mg, Sodium 767 mg, Fiber 6.7 g, Sugar 8.01 g, UnsaturatedFat 15.972 g, ServingSize 1 serving

GRILLED CHEESE AND MUSHROOM SANDWICH



Grilled Cheese and Mushroom Sandwich image

Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
8 tablespoons butter, softened, divided
4 large portobello mushroom caps, gills removed and sliced
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons mayonnaise
3 tablespoons finely shredded Manchego or Parmesan cheese
1/8 teaspoon onion powder
8 slices sourdough bread
4 ounces Brie cheese, rind removed and sliced
1/2 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese
2 teaspoons minced fresh thyme

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.

Nutrition Facts : Calories 797 calories, Fat 62g fat (31g saturated fat), Cholesterol 138mg cholesterol, Sodium 1143mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

GARLIC MUSHROOM GRILLED CHEESE



Garlic mushroom grilled cheese image

Garlic butter fried mushrooms and aged cheddar cheese make this mushroom grilled cheese the ultimate easy lunch or dinner recipe.

Provided by Alida Ryder

Categories     Lunch     Sandwich

Time 30m

Number Of Ingredients 12

1 tbsp olive oil
250 g (½lb) mushrooms (sliced )
2 tbsp butter
2 garlic cloves (crushed)
½ tsp chilli flakes
1 tsp dried oregano
1 tsp lemon juice
salt and pepper (to taste )
8 slices sourdough bread
1 cup mozzarella cheese (grated )
1 cup mature or sharp cheddar cheese (grated )
butter

Steps:

  • Heat a large frying pan over medium-high heat. Add the butter to the pan then add the mushrooms.
  • Allow the mushrooms to fry until golden brown then add the garlic, chilli and oregano. Allow to cook for another minute then season with salt, pepper and lemon juice. Remove from the heat and set aside.
  • To assemble the sandwiches, mix the mozzarella with the cheddar. Divide the cheese between four slices of bread. Top with mushrooms and sandwich with the remaining slices of bread. Generously butter both sides of the sandwich .
  • Preheat a non-stick pan over medium heat. Add the sandwiches and cook until the cheese has melted and the sandwiches are golden brown and crisp on both sides.
  • Remove from the pan, slice and serve.

Nutrition Facts : Calories 328 kcal, Carbohydrate 34 g, Protein 24 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 649 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

MUSHROOM GRUYERE GRILLED CHEESE



Mushroom Gruyere Grilled Cheese image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 sandwiches

Number Of Ingredients 19

1/2 cup robiola fresca cheese, at room temperature (substitute cream cheese if unavailable)
1/2 tablespoon lemon zest
1 teaspoon chopped fresh rosemary
1/2 teaspoon white truffle oil
Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
2 pounds mixed wild and cultivated mushrooms, trimmed and thickly sliced
Kosher salt and freshly ground black pepper
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 tablespoons unsalted butter
2 tablespoons chopped fresh rosemary
2 tablespoons fresh thyme leaves
4 slices pan de mie or French Pullman bread, cut 3/4-inch thick
1 stick (8 tablespoons) European-style butter, at room temperature
4 thin slices Gruyere
4 thin slices fontina
4 tablespoons chopped fresh herbs (parsley, tarragon, chives and chervil)
Coarse sea salt

Steps:

  • For the truffle spread: Thoroughly combine the robiola, lemon zest, rosemary, truffle oil and some salt and pepper in a bowl. Reserve at room temperature.
  • For the mushrooms: Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat until it shimmers. Add just enough of the mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften.
  • Add a little chopped shallot and garlic, some butter and some rosemary and thyme to the pan. Continue cooking until the mushrooms are tender, about 2 minutes more; transfer to a paper towel.
  • Wipe out the skillet and repeat the process, cooking the mushrooms in small batches. Reserve at room temperature.
  • For the grilled cheese: Preheat a griddle over moderately low heat to 350 degrees F.
  • Brush one side of each bread slice with softened butter. Spread the opposite side with truffle spread (1/4 cup per slice). Top each with a slice of fontina and a slice of Gruyere Spoon 1/2 cup of the mushrooms onto each slice. Sprinkle with the herbs and season with salt. Close the sandwiches.
  • Set the sandwiches on the hot griddle and press with a large baking sheet weighted down with cans. Cook until toasted, 3 minutes per side.
  • Cut the sandwiches in half diagonally and serve hot.

MUSHROOM & ONION GRILLED CHEESE SANDWICHES



Mushroom & Onion Grilled Cheese Sandwiches image

We took grilled cheese up a notch with baby portobello mushrooms, bacon and cheddar. For weeknight comfort food, it's good to the last crumb. Readers of my blog, theseasonedmom.com, love these! -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 6

3 tablespoons butter, softened, divided
8 ounces sliced baby portobello mushrooms
1 small onion, halved and thinly sliced
8 thin slices cheddar cheese (about 3 ounces)
8 slices Texas toast
4 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 406 calories, Fat 21g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 729mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

ROASTED POBLANO AND MUSHROOM GRILLED CHEESE



Roasted Poblano and Mushroom Grilled Cheese image

Roasted poblanos and melted cheese are the foundation of the chile relleno. This recipe combines elements of that classic dish with the ease of a grilled cheese sandwich.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 large or 2 small poblano chiles
2 portobello mushroom caps, thinly sliced, gills removed, optional
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Eight 1/3- to 1/2-inch-thick slices Cuban sandwich bread, sliced on the diagonal
8 slices Monterey Jack cheese (about 6 ounces)
1 tablespoon chipotle in adobo puree
6 tablespoons unsalted butter, softened

Steps:

  • Roast the poblano over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Place in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin. Slice into thin strips, and then into 1-inch pieces.
  • Cook the mushrooms in a medium skillet over medium-high heat with the olive oil. When almost softened, about 3 minutes, season with salt and pepper. Reserve.
  • Lay out 4 slices of the bread on a work surface. Layer each with 1 slice of cheese, about 1 tablespoon of the chopped poblanos, 1 tablespoon of the mushrooms and another slice of cheese. Brush a thin layer of chipotle in adobo sauce on the underside of the remaining bread and close the sandwiches. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
  • Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

GRILLED MUSHROOMS STUFFED WITH BASIL AND BLUE CHEESE BUTTER



Grilled Mushrooms Stuffed with Basil and Blue Cheese Butter image

This is simply mushrooms stuffed with the same blue cheese butter recipe I usually use to top grilled steak or burgers!

Provided by BudsGurls

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 (6 ounce) package button mushrooms, stemmed
1 tablespoon olive oil, or as needed
⅓ cup crumbled blue cheese
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
  • Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 2.2 g, Cholesterol 23.7 mg, Fat 12.5 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 6.2 g, Sodium 239.1 mg, Sugar 0.8 g

MUSHROOM GRILLED CHEESE



Mushroom Grilled Cheese image

One of the best tasting grilled cheese sandwiches I tasted. This recipe comes from The Closet Cooking.

Provided by Chef Petunia

Categories     Lunch/Snacks

Time 50m

Yield 2 serving(s)

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
1 small onion, sliced
8 ounces cremini mushrooms, sliced
2 garlic cloves, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or 1/4 cup broth
salt and pepper
1 tablespoon parsley, chopped
1/2 teaspoon truffle oil (optional)
1 cup fontina or 1 cup gruyere, shredded
1/4 cup parmigiano-reggiano cheese, grated
4 slices bread
2 tablespoons butter

Steps:

  • Melt the butter and heat the oil in a pan over medium heat.
  • Add the onion and saute until tender, about 5-7 minutes.
  • Add the garlic and thyme and saute until fragrant, about a minute.
  • Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
  • Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.
  • Season with salt and pepper, add the parsley and remove from heat and let cool a bit.
  • Mix the cheese into the mushrooms.
  • Butter one side of each slice of bread and place 2 in the pan buttered side down.
  • Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
  • Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

Nutrition Facts : Calories 712, Fat 49.1, SaturatedFat 26.7, Cholesterol 129.6, Sodium 1116.6, Carbohydrate 36.8, Fiber 2.6, Sugar 7, Protein 28.2

GRILLED CHEESE WITH SAUTEED MUSHROOMS



Grilled Cheese with Sauteed Mushrooms image

Categories     Sandwich     Mushroom     Cocktail Party     Vegetarian     Quick & Easy     Lunch     White Wine     Fall     Pan-Fry     Fontina     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 9

1 1/4 sticks (10 tablespoons) unsalted butter
1 pound cremini mushrooms, trimmed and chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup dry white wine
1/2 pound chilled Italian Fontina, rind discarded and cheese coarsely grated (2 cups)
2 tablespoons finely chopped fresh flat-leaf parsley
16 very thin slices firm white sandwich bread
About 1/2 teaspoon white-truffle oil (optional)

Steps:

  • Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides, then cook mushrooms with salt and pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 8 minutes. Add wine and boil, stirring occasionally, until liquid is evaporated, about 5 minutes. Cool mushrooms to room temperature, about 10 minutes.
  • Toss mushrooms with cheese and parsley in a bowl.
  • Divide cheese mixture among 8 slices of bread (a scant 1/2 cup per slice), spreading evenly, then top with remaining 8 slices.
  • Heat 1 tablespoon butter in cleaned skillet over moderate heat until foam subsides, then cook 2 sandwiches, without turning over, until undersides are browned, about 3 minutes. Transfer sandwiches to a cutting board. Heat 1 tablespoon butter in skillet until foam subsides, then return sandwiches, browned sides up, to skillet and cook until undersides are browned, about 3 minutes more, transferring back to cutting board as cooked. Make 3 more batches in same manner.
  • Trim off crusts and cut each sandwich into 4 triangles. Top each triangle with a drop of truffle oil (if using).

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From girlheartfood.com


MUSHROOM GRUYERE GRILLED CHEESE - SARA'S RECIPES
2021-04-12 To Make Mushroom Gruyere Grilled Cheese Mushrooms: Start by heating a large skillet over medium high heat, add the olive oil and the sliced mushrooms. Saute for 8-10 minutes until mushrooms are dark brown. Taste and season with salt and pepper as needed. Wipe the pan out, and set aside. To Make the Sandwiches
From sarastinykitchen.com


MUSHROOM GRILLED CHEESE | KICK IT UP A NOTCH HERE!
2016-09-04 This is one of the best mushroom grilled cheese sandwiches I have come across. Here are some of the various varieies of mushrooms that are available to cook with. White: The most common type, white mushrooms range in size from tiny—called button, which are harvested when young and have the mildest flavor—to jumbo, which can be stuffed and ...
From todaysrecipepro.com


MUSHROOM GRILLED CHEESE THE PERFECT COMFORT FOOD
2022-03-02 Melt butter in a large skillet and sauté the sliced onion and mushrooms (5-8 minutes). 2. Season the mushrooms with salt, pepper and garlic powder. 3. Transfer the cooked mushrooms onto a plate and set aside. 4. Grill 4 slices bread on both sides. Typing Games to Help Kids Learn the Fun Way
From thismomisonfire.com


LEEK AND MUSHROOM GRILLED CHEESE RECIPE | PBS FOOD
Directions. To a medium skillet, set over medium heat, add the olive oil and butter. when the butter is melted, add the leeks and a few pinches of salt. Cook, stirring frequently, until softened ...
From pbs.org


MUSHROOM GRILLED CHEESE SANDWICH RECIPE - SAVORY NOTHINGS
2020-05-16 Season with salt and pepper and set aside. While mushrooms are cooking, spread butter on one side of each slice of bread. Buttered side facing down, top one slice of bread with one slice mozzarella, all of the cheddar, half the herbs and the red pepper. Once they are ready, add the mushrooms on top and distribute the goat cheese over them.
From savorynothings.com


CHEESY GRILLED MUSHROOMS | SAINSBURY'S RECIPES
Method. 1. Preheat a grill to high. Place the mushrooms on a baking tray. Dot each mushroom with a little butter and the crushed garlic and then drizzle over the balsamic vinegar and olive oil and grill for 5 mins. 2. Mix the cheese and herbs together and divide between the mushrooms and grill for another 4-5 mins until the cheese has melted. 3.
From recipes.sainsburys.co.uk


MUSHROOM GRILLED CHEESE – BOTANICA ORGANIC MUSHROOM
Ingredients. 3 tablespoon salted butter, divided 6 cremini mushrooms (approx. 75g), thinly sliced A sprig of fresh thyme Flaky sea salt and freshly ground pepper
From bomushroom.com


PORTOBELLO MUSHROOM BURGERS - PRODUCE MADE SIMPLE
Preheat a skillet or grill at medium high heat. If using the stove/skillet, add in the butter and place the mushrooms cap side down to sear. If using the grill, drizzle the olive oil on both sides of the mushroom and then place it cap side down first on the grill. Flip the mushroom after 3 minutes and cook for another 3 minutes until it feels ...
From producemadesimple.ca


GRILLED MUSHROOM CHEESE SANDWICH - GET A RECIPES
2020-06-03 1 tablespoon of butter; 1 tablespoon of olive oil or vegetable oil; Sliced onion 1; 8 ounces of sliced mushrooms; 2 chopped garlic cloves; 1 teaspoon of chopped thyme
From getarecipes.com


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