Mushroom Gruyere Grilled Cheese Recipes

GRILLED CHEESE AND MUSHROOM SANDWICH

Steps:

• In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry 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., 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., 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.

GARLIC MUSHROOM GRILLED CHEESE

Steps:

• Heat a large frying pan over medium-high heat. Add the butter to the pan then add the mushrooms.
• Allow the mushrooms to fry until golden brown then add the garlic, chilli and oregano. Allow to cook for another minute then season with salt, pepper and lemon juice. Remove from the heat and set aside.
• To assemble the sandwiches, mix the mozzarella with the cheddar. Divide the cheese between four slices of bread. Top with mushrooms and sandwich with the remaining slices of bread. Generously butter both sides of the sandwich .
• Preheat a non-stick pan over medium heat. Add the sandwiches and cook until the cheese has melted and the sandwiches are golden brown and crisp on both sides.
• Remove from the pan, slice and serve.

ROASTED MUSHROOM AND GRUYèRE SANDWICH

Steps:

• Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment. Toss mushrooms with 2 tablespoons of the olive oil and thyme leaves and spread in an even layer on the baking sheet. Place in oven and roast for 15 to 20 minutes, stirring halfway through, or until mushrooms are bubbling and moist. Remove from heat and season with salt and pepper.
• If desired, rub one side of each slice of bread with the cut clove of garlic.
• Sprinkle 2 tablespoons of the cheese over 1 of the slices (on the side you rubbed with garlic). Top with half the mushrooms (use the other half for another sandwich or another recipe). Sprinkle chives over the mushrooms and top with a handful of arugula and remaining cheese. Top with remaining slice of bread (garlic-rubbed side down) and press down firmly. Drizzle remaining olive oil over top slice.
• Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.

MUSHROOM GRILLED CHEESE

Steps:

• Mushrooms: In a large pan over medium heat melt in 1 tbsp butter then add half of your mushrooms. Spread out across the pan and leave to fry until golden on one side. Flip them over and fry the other side until golden. Remove from pan and repeat with 2nd tbsp butter and the rest of your mushrooms.
• Creamy Mushrooms: Add all the mushrooms back into the pan, then add garlic and season with a good pinch of salt and pepper. Fry for 1-2mins until the garlic lightly browns, then add in cream cheese, cream/milk and thyme. Give it all a good stir until the cream cheese melts, then remove to a side bowl.
• Grilled Cheese: Wash out pan or use 2nd pan and place on the stove with the heat OFF. Add 1-2 slices of bread and spread with butter, then flip so they're butter side down. Add Emmental, then top with mushrooms. Sprinkle over Gruyere then add a second slice of bread. Spread the tops with butter.
• Fry: Turn heat to medium and fry both sides until golden, with the cheese nice and gooey. Remove and repeat with the 3rd sandwich. Enjoy!

MUSHROOM GRUYERE GRILLED CHEESE

Steps:

• For the truffle spread: Thoroughly combine the robiola, lemon zest, rosemary, truffle oil and some salt and pepper in a bowl. Reserve at room temperature.
• For the mushrooms: Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat until it shimmers. Add just enough of the mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften.
• Add a little chopped shallot and garlic, some butter and some rosemary and thyme to the pan. Continue cooking until the mushrooms are tender, about 2 minutes more; transfer to a paper towel.
• Wipe out the skillet and repeat the process, cooking the mushrooms in small batches. Reserve at room temperature.
• For the grilled cheese: Preheat a griddle over moderately low heat to 350 degrees F.
• Brush one side of each bread slice with softened butter. Spread the opposite side with truffle spread (1/4 cup per slice). Top each with a slice of fontina and a slice of Gruyere Spoon 1/2 cup of the mushrooms onto each slice. Sprinkle with the herbs and season with salt. Close the sandwiches.
• Set the sandwiches on the hot griddle and press with a large baking sheet weighted down with cans. Cook until toasted, 3 minutes per side.
• Cut the sandwiches in half diagonally and serve hot.