Grilled Cheese and Mushroom Sandwich
Grilled cheese and mushroom sandwich is one of those super simple dishes that can be served as an appetizer, light lunch or even dinner with a salad. So tasty, you’ll want to keep mushrooms and cheese on hand at all times!
Originally published June 27, 2012
I’m going to bet that this grilled cheese and mushroom sandwich is going to be a go-to lunch or dinner choice that will be a favorite after you make it the first time.
You can make it as an open-faced mushroom and cheese sandwich, too.
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Yesterday at lunchtime I was absolutely ravenous, so opened the fridge hoping for a miracle–only to be met with disappointment–there was nothing prepared and ready to devour like these arancini di riso (Sicilian rice balls!)
But wait: I spied some leftover sautéed mushrooms, and fresh mozzarella cheese! Oooh, I was getting excited!
Now, do you need a recipe for a mushroom and cheese sandwich? Absolutely not, but you do need to make sure to use quality ingredients! Do you know that mushrooms pack loads of health benefits including warding off cancer?
Which Cheese is Best for a Grilled Cheese and Mushroom Sandwich?
Fresh or regular mozzarella cheese work well, but scarmorza cheese is even better! I realize this is more difficult to source here in the US, so any other melty cheese of your choice works, too! (Note: homemade bread cannot be underappreciated in this sandwich!)
Check out my German market mushrooms recipe!
I sautéed mushrooms in extra virgin olive oil, which adds so much flavor, and then season with salt and pepper. HOT TIP: You can also freeze them to always have some on hand!
Grilled Cheese and Mushroom Sandwich
Recipe by Christina Conte Serves 1
FULL PRINTABLE RECIPE BELOW
Ingredients
- extra virgin olive oil
- salt
- bread
- butter
- mushrooms
- cheese
Directions
Put the olive oil (or butter) in a small sauté pan over medium high heat then add the sliced mushrooms.
Sauté and turn so they cook evenly.
When they are golden brown, salt to taste and remove from heat.
Butter one side of the bread and place butter side down, on a nonstick pan or griddle.
Add the sauteed mushrooms on top.
Spread them evenly.
Place the cheese on top, then place the other slice of buttered bread on top (butter facing the top.)
Cook over medium heat until the base is golden brown, flip, and continue until the other side is also golden. Serve right away!
Here’s the open faced sandwich which is also delicious!
You can use a pan, an air fryer, or put it under the broiler (grill), depending on what you prefer.
Mushroom lover? I have lots more recipes, like truffle pizza, stuffed mushrooms, and
this ricotta and mushroom fettuccine!
You can even use a microwave, but you won’t have crispy or toasty bread.
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Grilled Cheese and Mushroom Sandwich
Ingredients
- 1 Tbsp extra virgin olive oil (or butter)
- 1 cup white mushrooms or Crimini (more or less to your liking)
- ⅛ tsp Kosher salt (or sea salt to taste)
- 2 slices bread (preferably crusty, Italian) or 1 slice for open faced
- 2 pats butter good quality
- 2 oz fresh mozzarella (or regular mozzarella) use as much as you like, measurement isn't important
Instructions
Grilled Cheese and Mushroom
- Put the olive oil (or butter) in a small sauté pan over medium high heat then add the sliced mushrooms.
- Sauté and turn so they cook evenly. When they are golden brown, salt to taste and remove from heat.
- Butter one side of the bread and place butter side down, on a nonstick pan or griddle.
- Add the sauteed mushrooms on top, spreading evenly.
- Place the cheese on top, then place the other slice of buttered bread on top (butter facing the top.)
- Cook over medium heat until the base is golden brown, turn, and continue until the other side is also golden, and serve immediately.
Open Faced Sandwich
- Place the cheese on the bread and melt under the broiler, or in an airfryer.
- Top with the mushrooms, salt and pepper. Heat again to warm the mushrooms and serve.
Notes
- You can also follow the directions for the grilled cheese sandwich and enjoy it with only one slice of bread as open faced, too..
Nutrition
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Great idea! I’ve made only creamed mushrooms on toast, but the good warm cheese really take this treat to a new level!
Oh, I had some like that in Scotland last year and it was heavenly! You just can’t go wrong with mushrooms!
My kind of eating! Simple but really tasty. I could make a meal out of these.
Me too!
Wonderful timing on the mushrooms, as we’re loving them in all shapes and sizes here just now. Love having some leftover too to make this. And on homemade bread? That’s the ultimate fast food luxury, Christina. Wonderful.
That’s it! “Luxury fast food!” Love it! :)
I love opening the fridge and making something fabulous out of “nothing!” This looks wonderful and I can imagine a few other cheese that could work, too!
Absolutely, David! SOOOO many cheeses would be great on top of the toast and beneath the mushrooms!
I’ve made this a few times and I also use a small baguette cut on an angel and toasted abit , for an appetizer !! So delicious 😋Must try some of you other mushroom recipes
Thanks Christina xo
Very cool, thank you, Ketie!
Delicious.
Thanks, I love it!!
Winner combination. Going to go dig through my refrigerator now.
Haha!
Ooh, all my favourite things in one! This would make a fabulous lunch with a green salad!
Absolutely!