GRILLED CHEESE AND MUSHROOM SANDWICH
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
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.
MUSHROOM GRILLED CHEESE
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
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
ROASTED MUSHROOM AND GRUYèRE SANDWICH
For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You'll need only half of the roasted mushrooms for 1 sandwich but you'll find a good use for the rest of them, I'm sure.
Provided by Martha Rose Shulman
Categories dinner, lunch
Time 30m
Yield Serves 1
Number Of Ingredients 9
Steps:
- Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment. Toss mushrooms with 2 tablespoons of the olive oil and thyme leaves and spread in an even layer on the baking sheet. Place in oven and roast for 15 to 20 minutes, stirring halfway through, or until mushrooms are bubbling and moist. Remove from heat and season with salt and pepper.
- If desired, rub one side of each slice of bread with the cut clove of garlic.
- Sprinkle 2 tablespoons of the cheese over 1 of the slices (on the side you rubbed with garlic). Top with half the mushrooms (use the other half for another sandwich or another recipe). Sprinkle chives over the mushrooms and top with a handful of arugula and remaining cheese. Top with remaining slice of bread (garlic-rubbed side down) and press down firmly. Drizzle remaining olive oil over top slice.
- Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.
Nutrition Facts : @context http, Calories 708, UnsaturatedFat 32 grams, Carbohydrate 46 grams, Fat 47 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 920 milligrams, Sugar 10 grams
WILD MUSHROOM AND GRUYèRE CHEESE OMELETS
Categories Cheese Egg Mushroom Breakfast Brunch Sauté Vegetarian Quick & Easy Pan-Fry Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms, shallots and garlic and sauté until tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
- Combine eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese in medium bowl. Season with salt and pepper. Beat to blend. Heat medium omelet pan or skillet over medium-high heat. Add 1/2 tablespoon butter; heat until butter melts and foam begins to subside. Add half of egg mixture. Stir with flat side of fork until eggs begin to set. Cook until omelet is set, lifting edge with spatula to let uncooked egg flow under. Top with 1/4 cup grated cheese and half of mushroom mixture. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1/2 tablespoons butter, egg mixture, 1/4 cup grated cheese and mushrooms. Sprinkle omelets with additional chopped fresh parsley.
CHICKEN, MUSHROOM, AND GRUYERE GRILLED SANDWICHES
Delicious ! I found this recipe on a package of mushrooms and decided it would be a great way to use up leftover chicken. It's the first time I have ever grilled sandwiches in mayonnaise instead of butter.
Provided by Lorac
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large nonstick skillet.
- Add mushrooms and cook over medium high heat until juices are released then evaporated.
- Season with salt and pepper and remove.
- Sprinkle 1/2 the cheese on 2 bread slices, top each slice with 1/2 the mushroom and chicken.
- Sprinkle with remaining cheese and top each with a bread slice.
- Spread the top of each sandwich with 1/2 tbs of mayo, pressing gently.
- Wipe skillet with paper towels and place over medium high heat, add sandwiches mayo side down.
- Spread remaining mayo on top of the sandwiches.
- Cook 3 minutes per side or until golden brown.
STUFFED CRIMINI MUSHROOMS WITH GRUYERE
Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests.
Provided by RACHELSCHWARTZ
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add mushrooms, and cook for about 3 minutes. Drain, and set aside to cool.
- Heat olive oil in a large skillet over medium heat. Add the onion, shallot, garlic, parsley, and chives. Cover, and let the vegetables sweat for a few minutes to release the aromas. Remove from heat, and stir in the breadcrumbs and lemon juice.
- Preheat the oven's broiler. Scoop out the mushroom caps, and fill with the bread crumb mixture. Place on a baking sheet. Top with shredded cheese.
- Broil for 3 to 5 minutes, until cheese is melted. Serve hot.
Nutrition Facts : Calories 188 calories, Carbohydrate 10.8 g, Cholesterol 13 mg, Fat 13.1 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 3.6 g, Sodium 114.6 mg, Sugar 2.2 g
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- Over medium heat, heat oil in a large skillet. Add mushrooms to the pan and cook until they release their juices, about 5 minutes. Stir in salt-free seasoning and salt. Add red wine and stir until it evaporates. Remove from heat and stir in thyme.
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- Over medium-high heat, cook grilled cheese until bread is toasted and cheese has melted, about 4 minutes per side. Enjoy!
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