Best 7 Grilled Cheese With Sauteed Mushrooms Recipes

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Grilled cheese is a classic comfort food, enhanced with the addition of sautéed mushrooms. This article provides a comprehensive guide to creating the ultimate grilled cheese with sautéed mushrooms, featuring a selection of recipes and step-by-step instructions. From choosing the perfect cheese and bread to sautéing mushrooms with flavorful seasonings, this article covers everything needed to create a delicious and satisfying meal.

Let's cook with our recipes!

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

GRILLED CHEESE SANDWICHES WITH SAUTéED MUSHROOMS RECIPE



Grilled Cheese Sandwiches with Sautéed Mushrooms Recipe image

Golden, buttery, toasted bread oozing with stinky cheese and a mix of sautéed mushrooms; are you hungry yet?

Provided by María del Mar Cuadra

Categories     Entree     Sandwiches     Sandwich

Time 30m

Yield 4

Number Of Ingredients 10

6 tablespoons unsalted butter
1 tablespoon olive oil
4 medium shallots, thinly sliced (about 3/4 cup)
2 teaspoons light brown sugar
8 ounces mixed mushrooms, such as shiitake and oyster
1 tablespoon fresh thyme leaves
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
12 ounces taleggio cheese, sliced
8 slices hearty bread, such as Pullman loaf

Steps:

  • Melt 2 tablespoons butter and olive oil in large skillet over medium-high heat. Add shallots and brown sugar and cook, stirring, until softened and beginning to brown, about 5 minutes. Add mushrooms and thyme and cook, stirring, until mushrooms are browned, about 7 minutes. Stir in sherry vinegar and cook an additional 1 minute. Season to taste with salt and pepper. Transfer mushroom mixture to plate and wipe out skillet.
  • Spread 1 side of each slice of bread with remaining 4 tablespoons butter and flip bread slices over. Distribute cheese evenly over 8 slices bread. Divide mushroom mixture among 4 slices of cheese-topped bread, then, top with remaining 4 slices and press down gently with hands. (Butter should be on exterior of sandwiches).
  • Cook sandwiches in 2 batches over medium heat until crisp and golden on both sides, pressing down with spatula, about 4 minutes per side. Transfer sandwiches to cutting board and let rest 3 minutes. Cut on the diagonal and serve immediately.

Nutrition Facts : Calories 549 kcal, Carbohydrate 19 g, Cholesterol 122 mg, Fiber 4 g, Protein 21 g, SaturatedFat 26 g, Sodium 884 mg, Sugar 9 g, Fat 44 g, ServingSize Makes 4 sandwiches, UnsaturatedFat 0 g

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.

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.

MINI GRILLED CHEESE SANDWICHES WITH SAUTEED MUSHROOMS AND ARUGULA



Mini Grilled Cheese Sandwiches with Sauteed Mushrooms and Arugula image

Baguette slices are filled with sauteed mushrooms and onion, arugula, and Gruyere cheese then grilled until toasted and melty.

Provided by Dixie®

Time 35m

Yield 8

Number Of Ingredients 9

5 tablespoons unsalted butter, divided
1 cup thinly sliced baby bella or cremini mushrooms
½ medium yellow onion, finely chopped
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper
1 French baguette, cut diagonally into 16 thin slices
6 ounces Gruyere cheese, very thinly sliced
1 cup arugula

Steps:

  • In a large, nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Add mushrooms and onion; cook, stirring frequently, 4 to 5 minutes or until mushrooms and onion are tender. Add garlic, salt, and pepper; cook 1 minute more.
  • To assemble sandwiches, spread one side of each baguette slice with some of the remaining butter. Top the plain sides of half of the bread slices with some of the Gruyere cheese, followed by the mushroom mixture and arugula. Top with remaining baguette slices, buttered sides up.
  • Heat an indoor grill pan over medium heat until hot. Place sandwiches, a few at a time, on the grill pan; weigh down sandwiches with another large pan and grill about 2 minutes or until bread is toasted. Turn sandwiches over, weigh down, and grill until remaining side is toasted.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 25.5 g, Cholesterol 42.5 mg, Fat 14.9 g, Fiber 1.5 g, Protein 12.1 g, SaturatedFat 8.8 g, Sodium 427.1 mg, Sugar 1.5 g

GRILLED CHEESE WITH MUSHROOMS AND SPINACH



Grilled Cheese with Mushrooms and Spinach image

Whip up this Grilled Cheese with Mushrooms and Spinach for a lunch entrée. See how great these veggies taste grilled between two pieces of bread & cheese!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 Tbsp. butter
2 cups sliced cremini mushrooms
1 sweet onion, sliced
2 Tbsp. HEINZ Balsamic Vinegar
8 slices bread
2 Tbsp. butter, softened
1 pkg. (8 oz.) CRACKER BARREL Extra Sharp-White Cheddar Cheese, cut into 16 slices
1 cup baby spinach leaves

Steps:

  • In a large frying pan, melt 2 tbsp. butter on medium heat. Add the sliced mushrooms and onions and fry until translucent, approximately 5 minutes. Add the balsamic vinegar and continue to fry until the mushrooms and onions have formed a nice dark caramelized glaze, approximately 20 minutes.
  • Fill bread slices with cheese, mushrooms and onions and spinach. Spread outsides of sandwiches with butter. Cook in large skillet on medium heat 3 minutes on each side or until golden brown.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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).

Tips:

  • Use a variety of mushrooms for a more flavorful saute.
  • Don't overcrowd the pan when sautéing the mushrooms; this will prevent them from cooking evenly.
  • Season the mushrooms with salt and pepper to taste.
  • Use a good quality bread for your grilled cheese sandwich. A sturdy bread will hold up better to the melted cheese and mushrooms.
  • Butter both sides of the bread before grilling for a golden brown and crispy crust.
  • Add a layer of cheese to each slice of bread before grilling.
  • Top the sandwich with the sautéed mushrooms and additional cheese.
  • Grill the sandwich over medium heat until the cheese is melted and gooey.
  • Serve the sandwich immediately with your favorite dipping sauce.

Conclusion:

This grilled cheese with sautéed mushrooms is a delicious and easy sandwich that can be made in just a few minutes. It's perfect for a quick lunch or dinner, and it's sure to be a hit with the whole family. With its combination of melted cheese, savory mushrooms, and crispy bread, this sandwich is sure to satisfy your cravings.

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