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Grilled Cheese and Mushroom Sandwich

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Josh Rink

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2023

Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. —Josh Rink, Taste of Home Food Stylist

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Test Kitchen Tips
  • In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
  • Here are some of our cheesiest recipes.

    • Watch How to Make Grilled Cheese and Mushroom Sandwich

    Test Kitchen Approved

    Grilled Cheese and Mushroom Sandwich

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    Prep Time 15 min
    Cook Time 20 min
    Yield 4 servings

    Ingredients

    • 2 tablespoons olive oil
    • 8 tablespoons butter, softened, divided
    • 4 large portobello mushroom caps, gills removed and sliced
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    • 3 tablespoons mayonnaise
    • 3 tablespoons finely shredded Manchego or Parmesan cheese
    • 1/8 teaspoon onion powder
    • 8 slices sourdough bread
    • 4 ounces Brie cheese, rind removed and sliced
    • 1/2 cup shredded sharp white cheddar cheese
    • 1/2 cup shredded Monterey Jack cheese
    • 1/2 cup shredded Gruyere cheese
    • 2 teaspoons minced fresh thyme
    Text Ingredients

    Directions

    1. In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Saute mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet.
    2. Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder.
    3. To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

    Nutrition Facts

    1 sandwich: 797 calories, 62g fat (31g saturated fat), 138mg cholesterol, 1143mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 26g protein.

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