Creamy Mushroom Grilled Cheese (Printable)

Sautéed mushrooms and melty cheese stack between golden, crispy slices for a rich lunch or snack.

# What You'll Need:

→ Mushrooms

01 - 7 oz cremini or button mushrooms, cleaned and sliced
02 - 1 tablespoon unsalted butter
03 - 1 small garlic clove, minced
04 - 1 tablespoon fresh thyme leaves or ½ teaspoon dried thyme
05 - Salt and black pepper, to taste
06 - 2 tablespoons heavy cream

→ Sandwich

07 - 4 slices sourdough or country bread
08 - 4 slices Swiss or Gruyère cheese (3 oz)
09 - 2 tablespoons unsalted butter, softened

# Directions:

01 - Heat 1 tablespoon butter in a skillet over medium heat. Add mushrooms and cook, stirring frequently, until golden and moisture evaporates, about 6 to 8 minutes.
02 - Stir in minced garlic and thyme; cook for 1 minute until fragrant. Season with salt and black pepper.
03 - Lower heat to low and mix in heavy cream. Cook for 1 to 2 minutes until the mixture is creamy but not runny. Remove from heat and set aside.
04 - Arrange bread slices and layer cheese on two slices. Evenly spread the creamy mushroom mixture over cheese, add another slice of cheese, then top with remaining bread slices.
05 - Spread softened butter evenly on the outer sides of each sandwich.
06 - Preheat a clean skillet or griddle to medium-low. Cook sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese melts.
07 - Remove sandwiches from skillet, slice in half, and serve immediately.

# Expert Tips:

01 -
  • The cream transforms ordinary mushrooms into a velvety filling that stays put inside the sandwich
  • Golden crispy bread giving way to gooey cheese and earthy mushrooms is pure comfort
  • Ready in 25 minutes but tastes like something from a fancy bistro
02 -
  • Do not rush the mushrooms. They need time to release their liquid and brown properly or you will end up with watery filling
  • Medium low heat is crucial. Too high and the bread burns before the cheese melts. Low and slow gives you that perfect golden crunch
  • Let the mushroom filling cool slightly before assembling or the cheese will melt too fast and make a mess
03 -
  • Use a spatula to press down gently while grilling. This helps the bread make contact with the pan and ensures even browning
  • If the mushrooms seem too wet after cooking add another teaspoon of cream and cook until thickened. The filling should be spreadable not drippy
  • Cut the sandwiches on the diagonal. It makes them easier to eat and feels more special
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