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Mushroom Onion Grilled Cheese

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A rich and savory grilled cheese filled with earthy sautéed mushrooms, sweet caramelized onions, and plenty of gooey melted cheese. Crisp, buttery bread makes this comforting sandwich perfect for lunch or an easy dinner.

Ingredients

  • Bread, preferably sourdough or another sturdy bread
  • Mushrooms, such as cremini or button mushrooms, sliced
  • Yellow onion, thinly sliced
  • Cheese, such as Gruyère, sharp cheddar, Swiss, mozzarella, or a combination
  • Butter, for cooking and spreading on the bread
  • Olive oil
  • Garlic, minced
  • Fresh thyme
  • Salt
  • Freshly ground black pepper
  • Dijon mustard, optional

Instructions

  1. Heat a little butter and olive oil in a large skillet over medium-low heat. Add the sliced onion and a pinch of salt.
  2. Cook the onion for 20–30 minutes, stirring occasionally, until soft and golden brown. Transfer the caramelized onion to a plate.
  3. Add a little more butter or olive oil to the same skillet and increase the heat to medium. Add the sliced mushrooms and spread them into an even layer.
  4. Cook the mushrooms for 6–8 minutes, until their released moisture has evaporated and they are nicely browned. Add the garlic, thyme, salt, and black pepper during the final minute.
  5. Return the caramelized onion to the skillet and stir it into the mushrooms. Remove the filling from the heat.
  6. Spread butter on one side of each slice of bread. If using Dijon mustard, spread a thin layer over the unbuttered sides.
  7. Place a layer of cheese on the unbuttered side of a bread slice. Add the mushroom and onion filling, top with another layer of cheese, and close with a second bread slice so the buttered sides face outward. Repeat to make 2 sandwiches.
  8. Heat a clean skillet over medium-low heat and add the sandwiches, working in batches if necessary.
  9. Cook for 3–5 minutes on the first side, pressing gently with a spatula, until the bread is crisp and golden.
  10. Carefully flip and cook for another 3–5 minutes, keeping the heat moderate so the cheese melts completely without burning the bread.
  11. Remove the sandwiches from the skillet when the cheese is melted and the bread is crisp and golden. Rest for 1 minute before slicing and serving.

Notes

  • Combine two cheeses, such as sharp cheddar and Gruyère, for extra flavor and a gooey texture.
  • Cremini, shiitake, oyster, portobello, or a mixture of mushrooms can be used.
  • Add crushed red pepper flakes, sliced jalapeños, or spicy mustard for extra heat.
  • Baby spinach can be cooked with the mushroom mixture, or fresh arugula can be added after cooking.
  • A splash of balsamic vinegar can be added near the end of caramelizing the onions for extra savory-sweet depth.
  • Cook the mushrooms until most of their moisture has evaporated to prevent the sandwiches from becoming soggy.
  • The mushroom and onion filling can be refrigerated in an airtight container for 3–4 days.
  • Store cooked sandwiches in the refrigerator for up to 2 days and reheat in a skillet, 350°F (175°C) oven, or air fryer until hot and crisp.

Nutrition

Find it online: https://thefamilycooking.com/mushroom-onion-grilled-cheese-2/