Mushroom Grilled Cheese Sandwich

A savory mushroom grilled cheese sandwich with sautéed cremini mushrooms, melted cheddar and mozzarella on toasted sourdough — crispy on the outside, gooey on the inside.

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Prep Time 10

Cook Time 10

Total Time 20

Servings

Ingredients

Main Ingredients

4 slices sourdough bread
8 oz cremini mushrooms cleaned and sliced
2 tbsp unsalted butter divided
1 tbsp olive oil
1 clove garlic minced
1 tsp fresh thyme leaves or 0.5 tsp dried
0.5 tsp salt
0.25 tsp black pepper freshly ground
4 oz sharp cheddar cheese shredded
2 oz mozzarella cheese shredded

Instructions

Preparation Steps

Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat.
Add sliced cremini mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 5–6 minutes.
Stir in minced garlic, thyme, salt, and black pepper; cook 1 more minute. Remove mushrooms from the skillet and set aside.
Butter one side of each slice of sourdough bread (use remaining butter). Place two slices, buttered side down, in the skillet over medium heat.
Top the bread in the skillet with shredded cheddar and mozzarella, then evenly divide the sautéed mushrooms over the cheese. Place the remaining bread slices on top, buttered side up.
Cook until the bottom is golden brown and the cheese starts to melt, about 3–4 minutes. Flip carefully and cook the other side until golden and cheese is fully melted, another 3–4 minutes. Press gently with a spatula while cooking.
Remove from heat, let rest 1 minute, slice in half, and serve immediately.

Notes

For extra richness, spread a thin layer of mayonnaise on the outside of the bread before buttering. Serve with a simple tomato soup or a green salad.