Best 6 Mushroom Gruyere Grilled Cheese Recipes

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Indulge in the ultimate comfort food experience with our exquisite Mushroom Gruyère Grilled Cheese, a symphony of flavors that will tantalize your taste buds. This culinary masterpiece features a mouthwatering combination of earthy mushrooms, nutty Gruyère cheese, and tangy caramelized onions, all nestled between two slices of golden-brown, perfectly toasted bread. The earthy notes of the mushrooms blend harmoniously with the nutty richness of the Gruyère, while the caramelized onions add a touch of sweetness and a delightful crunch. Each bite is a journey of textures and flavors, leaving you craving more.

In this article, we'll guide you through three irresistible variations of this classic dish, each offering a unique twist on the original. From the classic Mushroom Gruyère Grilled Cheese to the tantalizing Mushroom Brie and Arugula Grilled Cheese, and the adventurous Mushroom and Goat Cheese Grilled Cheese with Truffle Oil, we've got something for every palate. Get ready to elevate your grilled cheese game and embark on a culinary adventure that will leave you utterly satisfied.

Let's cook with our recipes!

GARLIC MUSHROOM GRILLED CHEESE



Garlic mushroom grilled cheese image

Garlic butter fried mushrooms and aged cheddar cheese make this mushroom grilled cheese the ultimate easy lunch or dinner recipe.

Provided by Alida Ryder

Categories     Lunch     Sandwich

Time 30m

Number Of Ingredients 12

1 tbsp olive oil
250 g (½lb) mushrooms (sliced )
2 tbsp butter
2 garlic cloves (crushed)
½ tsp chilli flakes
1 tsp dried oregano
1 tsp lemon juice
salt and pepper (to taste )
8 slices sourdough bread
1 cup mozzarella cheese (grated )
1 cup mature or sharp cheddar cheese (grated )
butter

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.

Nutrition Facts : Calories 328 kcal, Carbohydrate 34 g, Protein 24 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 649 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

ULTIMATE GRILLED CHEESE



Ultimate Grilled Cheese image

Provided by Ina Garten

Time 45m

Yield 6 servings

Number Of Ingredients 9

12 slices thick-cut bacon, such as Nodine's applewood smoked
1 cup good mayonnaise
1/4 cup dijon mustard
1/4 cup freshly grated parmesan cheese
Kosher salt and freshly ground black pepper
1 white pullman loaf or sourdough bread, sliced 1/2-inch thick (12 slices)
6 tablespoons salted butter, at room temperature
6 ounces aged gruyere or comte cheese
6 ounces extra-sharp cheddar, such as Cabot or Shelburne Farms

Steps:

  • Preheat the oven to 400 degrees F. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut into 1-inch pieces.
  • Meanwhile, combine the mayonnaise, mustard, parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don't neglect the corners!
  • Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half of the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce-side down.
  • Meanwhile, heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm.

GRILLED CHEESE AND MUSHROOM SANDWICH



Grilled Cheese and Mushroom Sandwich image

Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
8 tablespoons butter, softened, divided
4 large portobello mushroom caps, gills removed and sliced
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons mayonnaise
3 tablespoons finely shredded Manchego or Parmesan cheese
1/8 teaspoon onion powder
8 slices sourdough bread
4 ounces Brie cheese, rind removed and sliced
1/2 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese
2 teaspoons minced fresh thyme

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.

Nutrition Facts : Calories 797 calories, Fat 62g fat (31g saturated fat), Cholesterol 138mg cholesterol, Sodium 1143mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

CHICKEN GRUYERE WITH SAUTEED MUSHROOMS



Chicken Gruyere with Sauteed Mushrooms image

Chicken breasts are browned in butter, then baked with mushrooms, onion, and white wine. The finishing touch is an exquisite layer of melted Gruyere cheese on the top. If you enjoy rich French cooking then you will love this recipe. Serve hot over rice.

Provided by Rebecca

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 11

¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon chopped fresh parsley
½ teaspoon dried dill weed
¼ cup butter, divided
4 boneless, skinless chicken breast halves
1 pound fresh mushrooms
1 onion, sliced into rings
½ cup white wine
8 ounces Gruyere cheese, shredded

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
  • In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
  • Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

Nutrition Facts : Calories 557 calories, Carbohydrate 13.5 g, Cholesterol 160 mg, Fat 33.2 g, Fiber 1.9 g, Protein 46.2 g, SaturatedFat 18.9 g, Sodium 630.4 mg, Sugar 3.6 g

ROASTED MUSHROOM AND GRUYèRE SANDWICH



Roasted Mushroom and Gruyère Sandwich image

For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You'll need only half of the roasted mushrooms for 1 sandwich but you'll find a good use for the rest of them, I'm sure.

Provided by Martha Rose Shulman

Categories     dinner, lunch

Time 30m

Yield Serves 1

Number Of Ingredients 9

1/2 pound mushrooms (white or cremini), sliced
2 tablespoons plus 1/2 teaspoon extra-virgin olive oil
1 teaspoon fresh thyme leaves
Salt and freshly ground pepper
2 slices whole-grain bread (3 ounces)
1 garlic clove, cut in half (optional)
2 teaspoons minced chives
Handful of arugula
3/4 ounce grated Gruyère cheese (3 tablespoons)

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.

Nutrition Facts : @context http, Calories 708, UnsaturatedFat 32 grams, Carbohydrate 46 grams, Fat 47 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 920 milligrams, Sugar 10 grams

MUSHROOM GRILLED CHEESE



Mushroom Grilled Cheese image

Make and share this Mushroom Grilled Cheese recipe from Food.com.

Provided by Boomette

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb white mushrooms or 1/2 lb brown button mushroom, sliced thinly
2 tablespoons butter
1 tablespoon fresh thyme or 1 tablespoon chives
salt and pepper, to taste
8 slices crusted bread
4 slices raclette cheese (or favorite cheese) or 4 slices smoked gouda cheese (or favorite cheese)
2 tablespoons Dijon mustard (optional)
butter (to grill the sandwiches)
olive oil (to grill the sandwiches)

Steps:

  • Heat butter in a pan.
  • Sautéed mushrooms with thyme until golden.
  • Salt and pepper.
  • Garnish 4 slices of bread with a slice of cheese, 1/4 of the mixture on each slice, and a little bit of mustard, if wanted.
  • Cover with the remaining slices of bread.
  • Heat a little bit of butter and oil in a pan.
  • Grill sandwiches on each side until they are well golden and the cheese has melted.

Nutrition Facts : Calories 197, Fat 7.6, SaturatedFat 4, Cholesterol 15.3, Sodium 309.1, Carbohydrate 27.3, Fiber 1.9, Sugar 3.3, Protein 5.7

Tips:

  • Use a variety of mushrooms for a more flavorful sandwich. Try using a mix of cremini, shiitake, and oyster mushrooms.
  • Sauté the mushrooms until they are browned and tender. This will help to bring out their flavor.
  • Use a good quality Gruyère cheese. This will make a big difference in the taste of the sandwich.
  • Butter the bread before grilling. This will help to prevent it from sticking to the pan.
  • Grill the sandwich over medium heat until the cheese is melted and gooey.
  • Serve the sandwich immediately with your favorite sides.

Conclusion:

The mushroom Gruyère grilled cheese sandwich is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With its savory mushrooms, melted Gruyère cheese, and crispy bread, this sandwich is sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give this recipe a try.

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