Mushroom Grilled Cheese—a rich, gooey, umami-loaded sandwich perfect for lunch, dinner, or even a late-night indulgence. This recipe combines sautéed mushrooms with melted cheese between golden, crispy bread slices. You’ll get herbaceous depth, savory notes, and cheesy satisfaction in every bite.
Mushroom Grilled Cheese Sandwich
Ingredients
(Makes 2 large sandwiches)
For the Mushrooms:
2 tbsp olive oil or unsalted butter
2 cups mushrooms, sliced (cremini, button, shiitake, or a mix)
1 shallot or ½ onion, finely diced
2 garlic cloves, minced
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt and freshly ground black pepper, to taste
Optional: 1 tbsp balsamic vinegar or dry white wine for deglazing
For the Sandwich:
4 slices hearty sourdough or country bread
1½ cups cheese, shredded or sliced (Gruyère, Fontina, white cheddar, or mozzarella all work well)
2 tbsp mayonnaise or softened butter (for spreading on bread)
Optional extras:
1 tbsp Dijon mustard
A handful of spinach or arugula
Caramelized onions or roasted red peppers
Instructions
Step 1: Cook the Mushrooms
Heat olive oil or butter in a large skillet over medium heat.
Add shallot/onion and cook until translucent, about 3–4 minutes.
Add mushrooms and cook until their moisture evaporates and they begin to brown—about 6–8 minutes.
Stir in garlic, thyme, salt, and pepper. Sauté for another 1–2 minutes.
If using, splash in balsamic vinegar or wine, and let it cook off.
Set mushroom mixture aside and wipe the pan clean if needed.
Step 2: Assemble the Sandwiches
Lay out your bread slices. Spread mayonnaise or butter on the outside of each slice (for toasting).
On the inside, layer:
Cheese
Cooked mushroom mixture
Optional greens or mustard
More cheese
Top with the second slice of bread, mayo/butter side facing out.
Step 3: Grill
Heat a nonstick skillet or griddle over medium-low heat.
Place sandwiches in the pan and grill slowly, 3–5 minutes per side, until bread is golden and cheese is fully melted.
Press gently with a spatula for even browning.
Pro Tip: Cover the pan loosely with a lid for the first couple of minutes to help the cheese melt faster without burning the bread.
Serving Ideas
Serve hot, sliced diagonally, with:
A bowl of tomato bisque or creamy mushroom soup
A side salad with lemon or balsamic dressing
Pickles or kettle chips for a salty crunch
Variations
Add truffle oil or truffle salt to elevate the umami.
Use goat cheese or brie for a tangy twist.
Vegan option: Use plant-based butter and cheese, and sauté mushrooms in olive oil.
