Best 9 Sauteed Mushrooms And Blue Cheese Sandwich Recipes

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In the realm of culinary delights, where flavors dance and textures intertwine, the sautéed mushrooms and blue cheese sandwich stands as a testament to the harmonious union of earthy, pungent, and creamy elements. This delectable sandwich is an irresistible symphony of textures and tastes, a culinary masterpiece that will tantalize your taste buds and leave you craving more. With its perfectly sautéed mushrooms, brimming with umami richness, and the sharp, tangy allure of blue cheese, this sandwich is a true gourmet experience, transporting you to a realm of culinary bliss.

Let's cook with our recipes!

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 CHEESESTEAK SANDWICHES



Mushroom Cheesesteak Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 18

8 tablespoons (1 stick) salted butter
1 pound white mushrooms, sliced
1 pound portobello mushrooms, sliced
8 ounces cremini mushrooms, sliced
8 ounces oyster, shiitake or other wild mushrooms, roughly chopped
Kosher salt
1 teaspoon Montreal steak seasoning
Few dashes Worcestershire sauce
2 sprigs fresh thyme
1 yellow onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
One 15-ounce jar processed cheese sauce or spread, such as Cheez Whiz
4 deli rolls, halved
4 tablespoons spicy mustard
4 tablespoons mayonnaise

Steps:

  • Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
  • Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
  • Preheat the broiler.
  • Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
  • To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
  • To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.

GRILLED BLUE CHEESE SANDWICHES



Grilled Blue Cheese Sandwiches image

Once they try these rich tasty sandwiches, the blue cheese lovers in your family will never request a traditional grilled cheese sandwich again!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 cups sliced fresh mushrooms
2 tablespoons chopped onion
1/2 cup mayonnaise, divided
2 cups shredded cheddar cheese
1/4 cup crumbled blue cheese
1 teaspoon yellow or Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
12 slices white or wheat bread
2 to 4 tablespoons butter

Steps:

  • In a large skillet, saute mushrooms and onion in 3 tablespoons mayonnaise for 5 minutes or until mushrooms are tender; cool. In a large bowl, combine the cheeses, mustard, Worcestershire sauce, salt, cayenne, mushroom mixture and remaining mayonnaise. Spread 1/3 cup on six slices of bread , In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides and cheese is melted, adding butter if necessary.

Nutrition Facts : Calories 460 calories, Fat 33g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 830mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.

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

SAUTEED MUSHROOMS AND BLUE CHEESE SANDWICH



Sauteed Mushrooms and Blue Cheese Sandwich image

Make and share this Sauteed Mushrooms and Blue Cheese Sandwich recipe from Food.com.

Provided by WiGal

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

1 slice bread, lingonberry or 1 slice rye meal
1 tablespoon rapeseed oil or 1 tablespoon butter
3 oyster mushrooms
1 teaspoon lemon juice (optional)
1 pinch chili flakes (optional)
1/8 teaspoon dill
2 tablespoons blue cheese

Steps:

  • Heat up the oil or butter in a frying pan.
  • Meanwhile cut the mushrooms into slices about 1/4 inch thick.
  • Add the lemon juice or the chili flakes (I think lemon would be better) to the oil or butter, and sauté the mushrooms until they become golden brown.
  • Place the mushrooms on the freshly baked bread, sprinkle with dill, and spread blue cheese on top.
  • Enjoy while warm.

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).

ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE



Roasted Portabello Mushrooms with Blue Cheese image

Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!

Provided by dimples

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 50m

Yield 2

Number Of Ingredients 6

2 portobello mushroom caps
1 tablespoon balsamic vinegar reduction, or to taste
freshly ground black pepper
3 tablespoons crumbled blue cheese
1 tablespoon roasted pine nuts, or to taste
¼ teaspoon crushed garlic

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
  • Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

Nutrition Facts : Calories 104.8 calories, Carbohydrate 8.2 g, Cholesterol 9.5 mg, Fat 6.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 185.6 mg, Sugar 3.3 g

BLUE CHEESE & GARLIC STUFFED MUSHROOMS



Blue Cheese & Garlic Stuffed Mushrooms image

Yummy! These are so good. Excellent served with as an appetizer and also especially good served with your favorite steak. * Can substitute gorgonzola cheese.

Provided by Stacie Lora

Categories     < 60 Mins

Time 40m

Yield 24 Mushrooms, 24 serving(s)

Number Of Ingredients 10

24 large mushrooms, cleaned and stemmed
3 tablespoons butter
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup chopped fresh parsley leaves
1 (8 ounce) package cream cheese, softened and cut into pieces
1/2 cup blue cheese, softened and cut into pieces*
1 tablespoon fresh squeezed lemon juice
2 tablespoons cream sherry (optional) or 2 tablespoons port wine (optional)
salt and pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Remove stems from mushrooms; chop finely and set aside.
  • In a large frying pan over medium heat, melt butter.
  • Add chopped mushroom stems, onions, and garlic.
  • Saute approximately 5 to 6 minutes or until onions are translucent.
  • Reduce heat to low; add parsley, cream cheese, blue cheese, lemon juice, and cream sherry or port.
  • Stir until cheeses are melted and well blended.
  • Remove from heat.
  • Season to taste with salt and pepper.
  • Spoon cheese mixture into the mushroom caps, filling generously.
  • Place stuffed mushroom caps on a baking sheet with sides.
  • Bake approximately 8 to 10 minutes until mushrooms are cooked and cheese is melted.
  • Remove from heat and place mushrooms on a large serving plate or platter. Serve immediately.

Nutrition Facts : Calories 63.4, Fat 5.6, SaturatedFat 3.5, Cholesterol 16.3, Sodium 79.1, Carbohydrate 1.7, Fiber 0.3, Sugar 0.6, Protein 2.1

MARINATED MUSHROOMS WITH BLUE CHEESE



Marinated Mushrooms with Blue Cheese image

This is easy, delicious and a huge hit a parties. Everyone always asks for the recipe! Mushrooms are marinated in a zesty oil and vinegar mixture. Adjust the amount of mushrooms so that all are covered in liquid while marinating.

Provided by MICHELLECA

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 4h20m

Yield 12

Number Of Ingredients 10

¼ cup blue cheese, crumbled
1 cup vegetable oil
2 tablespoons lemon juice
¼ cup white wine vinegar
2 cloves garlic, minced
2 teaspoons seasoning salt
1 teaspoon white sugar
½ teaspoon dry mustard
hot sauce to taste
2 cups fresh mushrooms, stems removed

Steps:

  • In a medium bowl, mix together the blue cheese, vegetable oil, lemon juice, white wine vinegar, garlic, seasoning salt, white sugar, dry mustard and hot sauce. Stir in the mushrooms. Cover and refrigerate 4 to 6 hours before serving.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 1.5 g, Cholesterol 2.1 mg, Fat 19.1 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.4 g, Sodium 193.6 mg, Sugar 0.7 g

Tips:

  • Choose the right mushrooms: For this recipe, cremini or white button mushrooms are the best choices. They have a mild flavor that will complement the blue cheese and other ingredients.
  • Slice the mushrooms evenly: This will help them cook evenly.
  • Use a non-stick skillet: This will prevent the mushrooms from sticking and burning.
  • Cook the mushrooms over medium-high heat: This will help them brown quickly and develop a nice flavor.
  • Don't overcrowd the skillet: If you do, the mushrooms will steam instead of brown.
  • Season the mushrooms with salt and pepper: This will help bring out their flavor.
  • Add the blue cheese at the end: This will prevent it from melting completely and becoming lost in the sandwich.
  • Serve the sandwich immediately: This will ensure that the mushrooms are still warm and the cheese is melted.

Conclusion:

This sautéed mushrooms and blue cheese sandwich is a delicious and easy-to-make meal. The combination of savory mushrooms, tangy blue cheese, and creamy mayonnaise is sure to please everyone. This sandwich is perfect for lunch, dinner, or a quick snack. So next time you're looking for a new sandwich to try, give this one a try. You won't be disappointed!

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