Creamy Mushroom Grilled Cheese (Printable view)

A comforting sandwich featuring golden mushrooms and melted cheese on crispy bread, perfect for any meal.

# What You Need:

→ 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, about 3 oz
09 - 2 tablespoons unsalted butter, softened

# How To Make:

01 - Melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms and cook, stirring frequently, until golden and moisture evaporates, about 6 to 8 minutes.
02 - Stir in minced garlic and thyme; cook for 1 minute until fragrant. Season with salt and pepper.
03 - Lower heat to low and stir in heavy cream. Cook for 1 to 2 minutes until mixture is creamy but not runny. Remove from heat.
04 - Arrange bread slices. Place one cheese slice on two bread slices, distribute mushroom mixture evenly, top with another cheese slice, then cover with remaining bread slices.
05 - Spread softened butter on the exterior of each sandwich.
06 - Heat a clean skillet or griddle over medium-low heat. Cook sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese melts.
07 - Remove sandwiches from skillet, cut in half, and serve immediately while hot.

# Expert Advice:

01 -
  • The mushrooms turn silky and golden, creating a luxurious filling that elevates a simple grilled cheese into something restaurant-worthy.
  • It comes together in 25 minutes, making it perfect for lunch when you want something more interesting than your usual routine.
  • You'll feel like you've cooked something impressive while barely breaking a sweat.
02 -
  • Don't skip the step of letting the mushrooms release their moisture fully, or you'll end up with a watery filling that makes the bread soggy instead of crispy.
  • Medium-low heat on the griddle is your friend here, because rushing with high heat burns the bread before the cheese melts inside.
03 -
  • Slice mushrooms to roughly the same thickness so they cook evenly and you don't end up with some pieces crispy and others still soft.
  • If you find yourself with leftover creamy mushroom filling, it keeps in the fridge for three days and makes an excellent topping for eggs, toast, or even a simple pasta.
Go Back