Creamy Mushroom Grilled Cheese (Print Version)

A rich sandwich featuring creamy mushrooms and melted cheese between crispy toasted slices.

# What to Use:

→ 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

# How to Prepare:

01 - Melt 1 tablespoon butter in a skillet over medium heat. Add sliced mushrooms and cook, stirring frequently, until golden and moisture evaporates, approximately 6 to 8 minutes.
02 - Incorporate minced garlic and thyme into the mushrooms; cook for 1 minute until fragrant. Season with salt and black pepper to taste.
03 - Lower heat to low, stir in heavy cream and cook for 1 to 2 minutes until the mixture is creamy but not runny. Remove from heat and set aside.
04 - Arrange bread slices. Place a slice of cheese on two slices, spread mushroom mixture evenly over cheese, then add another cheese slice. Top with remaining bread slices.
05 - Spread softened butter on the outer sides of each sandwich.
06 - Heat 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 has melted.
07 - Remove sandwiches from skillet, slice in half, and serve immediately.

# Expert Advice:

01 -
  • It proves that a five-ingredient filling can transform an everyday sandwich into something memorable.
  • The creamy mushroom layer stays put while you cook, no sliding or mess, just clean indulgence.
  • Made in under 30 minutes but tastes like you fussed over it all afternoon.
02 -
  • If you skip cooking off the mushroom liquid, your sandwich will be soggy; those first 6 to 8 minutes are non-negotiable.
  • Medium-low heat when cooking the sandwich itself is crucial; too high and the bread burns before the cheese melts, too low and it never gets crispy.
  • Let the bread touch the hot pan first and listen for that gentle sizzle; you'll know the heat is right.
03 -
  • Clean your mushrooms quickly under running water rather than wiping them; wet mushrooms release their moisture faster in the pan and brown more evenly.
  • Let your butter soften at room temperature so it spreads easily and evenly across the bread without tearing it.
  • If you're cooking multiple sandwiches, keep finished ones warm in a low oven while you cook the rest, so everyone gets one hot and fresh.
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