Creamy Mushroom Grilled Cheese (Printable Version)

A rich sandwich featuring sautéed mushrooms and melty cheese on crunchy golden bread.

# 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 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

# Steps:

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

# Expert Insights:

01 -
  • The creamy mushroom filling tastes like restaurant-quality comfort, but takes barely fifteen minutes from start to finish.
  • It's sophisticated enough to impress someone at lunch but humble enough to make on a tired weeknight.
  • The contrast of crispy, buttery bread with soft, earthy mushrooms and melted cheese creates something that feels both decadent and deeply satisfying.
02 -
  • Don't rush the mushrooms in that first step—they need time to release and then evaporate their moisture, or your sandwich will end up soggy and sad.
  • Let your butter sit out until it's soft enough to spread easily, because cold butter will tear the bread and won't distribute evenly for that perfect golden crust.
  • Medium-low heat is your friend here; if your pan is too hot, the bread will burn before the cheese has a chance to melt into those creamy mushrooms.
03 -
  • Buy your cheese in a block and slice it yourself rather than using pre-sliced; it melts more evenly and tastes noticeably better.
  • If you find the mushroom filling is too watery, simply cook it longer over low heat until it's dense and clingy—patience here prevents a soggy sandwich.
  • Warm your serving plate under hot water and then dry it before plating; the warmth keeps the sandwich hot and the cheese melted longer while you eat it.
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