Creamy Mushroom Grilled Cheese (Print Version)

A comforting blend of sautéed mushrooms and melted cheese nestled in crisp golden bread slices.

# Components:

→ 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 1/2 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, about 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 brown and moisture evaporates, about 6 to 8 minutes.
02 - Stir in minced garlic and thyme; cook until fragrant, about 1 minute. Season with salt and pepper.
03 - Reduce heat to low, add heavy cream and cook for 1 to 2 minutes until a creamy consistency develops. Remove from heat and set aside.
04 - Arrange bread slices. On two slices, place one cheese slice each, top evenly with mushroom mixture, then add another cheese slice. Cover with remaining bread slices.
05 - Spread softened butter evenly on the outside surfaces of each sandwich.
06 - Preheat a clean skillet or griddle over medium-low heat. Cook sandwiches 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden and cheese completely melted.
07 - Remove sandwiches from skillet, slice in half, and serve immediately while hot.

# Expert Advice:

01 -
  • The creamy mushrooms stay put between the bread instead of sliding everywhere, thanks to the cheese acting as an anchor.
  • You get restaurant quality results in under 30 minutes with ingredients most people already have.
  • Cooking it low and slow lets the cheese melt evenly while the bread crisps to that perfect golden-brown.
02 -
  • Medium-low heat is non-negotiable, otherwise the bread burns before the cheese melts completely and you're left with a cold center.
  • Cooking the mushrooms until their moisture evaporates is what keeps your sandwich from getting soggy, so don't rush this step even though it takes longer than you'd think.
03 -
  • Pressing gently while the sandwich cooks helps the cheese distribute evenly and seals the edges slightly so the filling stays contained.
  • If your pan feels too hot and the bread is browning too fast, move the sandwich to a cooler part of the griddle rather than lowering the heat, which can slow down the cheese melting.
Return