Creamy Mushroom Grilled Cheese (Printable)

A savory sandwich featuring sautéed mushrooms and melted cheese inside toasted sourdough.

# What You 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 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, approximately 3 ounces
09 - 2 tablespoons unsalted butter, softened

# Directions:

01 - Melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms and cook while stirring frequently until golden and the moisture has evaporated, about 6 to 8 minutes.
02 - Incorporate minced garlic and thyme leaves; cook for an additional minute until fragrant. Season with salt and black pepper.
03 - Lower heat to low and stir in heavy cream. Cook for 1 to 2 minutes until the mixture is creamy but not runny. Remove from heat.
04 - Place two bread slices on a flat surface. Top each with a slice of cheese, spread mushroom mixture evenly, add another slice of cheese, then cover with remaining bread slices.
05 - Spread softened butter evenly on the outside surfaces of each sandwich.
06 - Preheat a clean skillet or griddle over medium-low heat. Cook sandwiches 3 to 4 minutes per side, pressing gently with a spatula until bread is golden and cheese has melted.
07 - Remove sandwiches from heat, slice in half, and serve warm.

# Expert Advice:

01 -
  • It tastes like restaurant-quality comfort food but takes less time than deciding what to cook.
  • The creamy mushroom filling transforms a simple sandwich into something that feels a little bit fancy without any pretense.
  • You'll find yourself making it on weeknights because you already have everything, and it somehow always impresses whoever's eating it.
02 -
  • Don't rush the mushroom sauté—if you cook them on high heat or don't stir them enough, they'll steam instead of caramelize, and you'll miss out on that deep, savory flavor that makes this sandwich special.
  • The cream-to-mushroom ratio matters more than the exact amount; if your filling seems too thick, you can thin it slightly with a splash more cream, but if it's too wet, you'll end up with a soggy sandwich.
03 -
  • If you're cooking two sandwiches at once, resist the urge to crowd the pan—give them space to develop that golden crust, or cook them one at a time if your skillet is small.
  • The butter on the outside should be softened, not melted, so it spreads evenly and creates an even, golden exterior rather than soaking into the bread unevenly.
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