Mushroom Grilled Cheese

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

Mushrooms and cheese are a match made in heaven, and we’re here today to celebrate that fact in all it’s glory. In sandwich form, obviously. Because if you haven’t had a creamy, cheesy, oozy mushroom sandwich before you truly haven’t quite lived. Follow me…

Perfect Mushrooms

As the mushrooms are indeed the star of the show here, it’s important to bring out the best in them. Straight off the bat here’s some tips to steer you in the right direction:

Tips for Perfectly Fried Mushrooms

1. Clean – If you’re mushrooms are dirty just clean them with a damp towel. Don’t rinse them, mushrooms already contain a huge amount of water so we don’t want to add to it.
2. Batches – Putting too many mushrooms in the pan at once will cause them to steam instead of fry. As such, I recommend frying in two batches to give the mushrooms as much direct contact with the pan as possible.
3. Caramelize – Don’t shake them about every 2 seconds. When you add them to the pan leave them to brown on one side, then give them a stir to brown the other side. This will allow the mushrooms to caramelize and intensify their flavour.
4. Salt – Season the mushrooms after they’ve browned. I find that adding salt at the beginning allows too much moisture to come out, which again encourages steaming instead of frying.

What Mushrooms to use?

Here I use Chestnut Mushrooms, but in reality you can use any mushroom you fancy!

Once you’ve fried the mushrooms, I love to add in garlic. Because is it even legal to eat mushrooms without garlic!? From there I create a sauce with cream cheese and cream or milk. This will not only add flavour, but will also ensure the mushroom don’t dry out & stay nice and saucy as the grilled cheese fries.

Process shots: melt butter (photo 1), add first batch of mushrooms (photo 2), fry, remove then repeat (photo 3), add all mushrooms the pan with garlic (photo 4), add cream cheese, cream or milk and thyme (photo 5), stir to melt (photo 6).

Mushroom Grilled Cheese

Alrighty, the main event is done and dusted, let’s talk cheese.

What Cheese to use?

So we’ve already thrown in one cheese, which was the cream cheese. The other two I like to add in are Emmental and Gruyere. Mushrooms go well with an abundance of difference cheeses, but in my opinion the sweet, nutty flavour that Swiss style cheese brings cannot be beaten. Both of these will be found in any mainstream supermarket, but if for whatever reason you want to use a different cheese combo Sharp Cheddar, Gouda and Mozzarella all work nicely. Just depends on your flavour preference!

Can I use different herbs?

Thyme, for me, is the ultimate pairing with mushrooms, but chives, parsley or rosemary all pair nicely too. In all cases just ensure you’re using fresh herbs.

Can I add anything else in the sandwich?

In all honesty I don’t think you’ll need it, but if you want to go wild caramelized onions and/or bacon both work great!

Process shots: add bread buttered side down to pan with heat off (photo 1), add Emmental (photo 2), add mushrooms (photo 3), add Gruyere (photo 4), add buttered bread (photo 5), fry both sides (photo 6).

Serving a Mushroom Grilled Cheese

What can I serve with this?

• Crisp/Chip Recommendation: I love Cheese and Onion flavour with this sandwich.
• Side Recommendation: Garlic Parmesan Fries pair beautifully with this sandwich!

For another delicious mushroom sandwich recipe check out my Portobello Mushroom Sandwich!

Alrighty, let’s tuck into the full recipe for this mushroom grilled cheese shall we?!

How to make a Mushroom Grilled Cheese (Full Recipe & Video)

Mushroom Grilled Cheese

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

5 from 5 votes

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Course: lunch

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings (click & slide): 3 sandwiches

Calories per serving: 673kcal

Author: Chris

Cost per serving: £2.50 / $3

Equipment

• Large Pan & Wooden Spoon
• Side Bowl (for mushrooms)
• Spatula/Turner
• Cheese Grater

Ingredients

• 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

Instructions

• 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!

Quick Demo

Notes

a) Mushrooms - If the mushrooms are dirty at all, just use a damp cloth to clean them. Don't rinse them, they're already with packed with a tonne of water. It's important to fry in batches and space them out so they don't steam. You want them nice and golden to bring out the flavour.

b) Cheese - You can realistically use any cheese you fancy, I just LOVE mushrooms with Swiss style cheeses. You'll find Emmental and Gruyere in most mainstream supermarkets. If you want a more mellow flavour sub one of them with mozzarella. Gouda also goes great, as does a nice sharp cheddar if you want more of a powerful flavour.

c) Herbs - Thyme and mushrooms are a match made in heaven, but chives, rosemary or parsley all work well depending on your flavour preference. In all cases make sure they're fresh. Dried herbs won't have time to infuse properly & they won't soften enough.

d) Calories - based on using heavy cream and 2 tsp butter per sandwich to spread the outside. Calories per sandwich (3 in total).

Your Private Notes:

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Nutrition:

Nutrition Facts

Mushroom Grilled Cheese

Amount Per Serving

Calories 673 Calories from Fat 426

% Daily Value*

Fat 47.29g73%

Saturated Fat 28.596g179%

Trans Fat 0.0017g

Polyunsaturated Fat 2.633g

Monounsaturated Fat 13.339g

Cholesterol 139mg46%

Sodium 767mg33%

Potassium 673mg19%

Carbohydrates 33.42g11%

Fiber 6.7g28%

Sugar 8.01g9%

Protein 31.52g63%

Vitamin A 1510IU30%

Vitamin C 4.2mg5%

Calcium 992mg99%

Iron 4.26mg24%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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