Creamy Mushroom Grilled Cheese (Printable Version)

Golden bread layered with sautéed mushrooms and melted cheese creates a rich, comforting lunch or snack.

# 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, to taste
06 - Black pepper, to taste
07 - 2 tablespoons heavy cream

→ Sandwich

08 - 4 slices sourdough or country bread
09 - 4 slices Swiss or Gruyère cheese, approximately 3 oz
10 - 2 tablespoons unsalted butter, softened

# How to Make It:

01 - Melt 1 tablespoon unsalted butter in a skillet over medium heat. Add sliced mushrooms and cook, stirring frequently, until golden brown and moisture evaporates, approximately 6 to 8 minutes.
02 - Stir in minced garlic and thyme, cooking for 1 minute until fragrant. Season with salt and black pepper to taste.
03 - Lower heat to low, add heavy cream, and cook for 1 to 2 minutes until the mixture is creamy but not runny. Remove from heat and set aside.
04 - Arrange bread slices on a flat surface. Place a slice of cheese on two bread slices, spread the creamy mushroom mixture evenly over the cheese, top with another slice of cheese, then cover with remaining bread slices.
05 - Spread the softened butter on the outside of each assembled sandwich.
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 sandwiches from heat, slice in half, and serve immediately while hot.

# Expert Tips:

01 -
  • The mushrooms release their own cream-like essence, making every bite feel luxurious without being heavy.
  • It comes together faster than you'd think, and tastes like you spent way more time on it than you did.
  • There's something deeply satisfying about pressing down on melting cheese while the bread toasts to golden perfection.
02 -
  • If your mushrooms are releasing a lot of liquid, keep cooking them past when you think they're done—that's moisture leaving and real flavor developing.
  • Don't skip the softened butter on the outside of the bread; room-temperature butter spreads without tearing and toasts more evenly than cold butter.
  • Medium-low heat is non-negotiable because rushing the grilling on high heat will burn the outside before the inside cheese melts.
03 -
  • Have all your ingredients prepped and your skillet cleaned before you start cooking—this sandwich happens fast once you begin, and you don't want to be chopping garlic when mushrooms are browning.
  • If your Gruyère or Swiss slices are thin, use two slices per side so the cheese layer is thick enough to properly melt and hold the filling together.
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