Creamy Mushroom Grilled Cheese (Printable)

A comforting blend of sautéed mushrooms and melted cheese in crispy, buttery bread.

# What You'll Need:

→ Mushrooms

01 - 7 ounces 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 (approximately 3 ounces)
09 - 2 tablespoons unsalted butter, softened

# Step-by-Step:

01 - Heat 1 tablespoon butter in a skillet over medium heat. Add sliced mushrooms and cook, stirring frequently, until golden and moisture evaporates, about 6 to 8 minutes.
02 - Incorporate minced garlic and thyme; cook for 1 minute until fragrant. Season with salt and black pepper to taste.
03 - Reduce heat to low, stir in heavy cream, and cook for 1 to 2 minutes to achieve a creamy consistency without excess liquid. Remove from heat and set aside.
04 - Place two bread slices on a work surface. Layer each with a slice of cheese, then divide mushroom mixture evenly on top. Add another cheese slice and top with remaining bread slices.
05 - Spread softened butter evenly on the outside surfaces of each sandwich.
06 - Heat a clean skillet or griddle over medium-low heat. Cook sandwiches for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and cheese has melted.
07 - Remove sandwiches from skillet, slice in half, and serve warm.

# Expert Advice:

01 -
  • It feels fancy enough to serve to guests but honest enough to make on a Tuesday night when you're tired.
  • The mushrooms add real depth, so you don't miss meat even a little bit.
  • Start to finish is barely half an hour, which means lunch can happen without derailing your whole day.
02 -
  • Don't skip browning the mushrooms properly, because rushing this step means you end up with watery filling instead of that silky, concentrated goodness.
  • The cream amount sounds tiny, but that's exactly the point, too much turns it into soup and not enough leaves the mushrooms dry.
  • Medium-low heat when cooking the sandwiches is non-negotiable, since high heat burns the bread before the cheese finishes melting.
03 -
  • Toast your bread lightly before assembling if you like extra crunch, but go easy because already-toasted bread burns faster when you cook the sandwich.
  • Make the mushroom filling a few hours ahead and reheat it gently before assembling, which actually deepens the flavors and saves you time when hunger hits.
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