Best Mushroom Grilled Cheese Recipes

GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD WITH TOASTED PECANS, BLUE CHEESE AND RED CHILE MUSTARD VINAIGRETTE

Steps:

• Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
• Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

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.

GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE

Steps:

• Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
• Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
• For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
• Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.

GRILLED FRENCH BREAD PIZZA WITH MUSHROOM PESTO AND FONTINA CHEESE

Steps:

• Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes.
• Heat the grill to high.
• Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer. Remove from the grill, let cool slightly then coarsely chop.
• Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid. Add cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor and process until finely chopped. With the motor running, slowly add 1/2 cup of the olive oil and process until smooth. Add 1/4 cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper.
• Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper. Evenly spread the pesto over the cut side of each half of bread. Top the pesto with the fontina cheese, return to the grill, cheese side up, close the cover of the grill and cook until the cheese has melted, about 2 minutes. Remove from the grill and sprinkle with the remaining Romano.

GRILLED MUSHROOM AND GOAT CHEESE ROTINI WITH HONEY GARLIC CHICKEN KABOBS

Steps:

• Honey Garlic Chicken Kabobs: Spray grate of outdoor grill with PAM® Grilling for Grill Spray. Preheat grill to medium-high heat.
• Evenly thread chicken, red pepper, green pepper and onion onto 8 skewers. Brush each skewer with VH® Honey Garlic Sauce.
• Grill kabobs, turning occasionally, for 15 to 18 minutes or until chicken is cooked through.
• Grilled Mushroom and Goat Cheese Rotini: Preheat grill to medium-high heat. Season mushrooms with salt and pepper; spray with PAM® Olive oil or PAM® Original. Grill mushrooms for 3 to 5 minutes per side or until grill-marked and tender. Let cool slightly and slice.
• Cook Catelli Bistro® Rotini according to package directions; drain, reserving 1/4 cup (60 mL) cooking water.
• Meanwhile, in large, deep skillet, heat Aylmer® Accents® Italian Seasonings Chunky Stewed Tomatoes over medium heat until simmering. Simmer for 10 minutes. Toss with reserved cooking water, rotini and sliced mushrooms. Top with goat cheese and parsley before serving.

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.

GRILLED HAM, CHEESE AND MUSHROOM SANDWICHES

Steps:

• Heat a large nonstick skillet over medium-high heat. When very hot, add 1/2 tablespoon butter and half of the mushrooms; cook, stirring, until tender, about 5 minutes. Transfer to a bowl and repeat with 1/2 tablespoon more butter and the remaining mushrooms; transfer to the bowl. Add the herbs to the bowl and toss; season with salt and pepper. Wipe out the skillet.
• Build the sandwiches: Spread each slice of bread with mustard and sandwich with the cheddar, ham, mushroom mixture and muenster.
• Melt 1 tablespoon butter in the skillet over low heat. Add the sandwiches and cook, turning once and adding more butter if needed, until the bread is golden and the cheese melts, about 12 minutes.

MUSHROOM GRILLED CHEESE

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.

PORTOBELLO MUSHROOM GRILLED CHEESE

Steps:

• On a slice of bread, layer two slices of cheese, Portobello mushroom cap, two more slices of cheese, then close sandwich with second slice of bread. Spread both sides of sandwich with softened butter and grill in a pan over medium-low heat on both sides until bread is golden and cheese is melted. Cut in half and serve warm.

ITALIAN SAUSAGE, GRILLED MUSHROOM, PROVOLONE CHEESE AND SLAW PANINI WITH RANCH ADOBO SAUCE.

Steps:

• Method: BBQ or grill fresh Italian sausage until cooked through. Slice and place on hoagie roll. Top with mushrooms, cheese and cold slaw. Grill in Panini press or in frying pan until warmed trough, bread is toasted and cheese is melted.

GRILLED WILD MUSHROOM AND BRIE CHEESE SANDWICH

Steps:

• Saute the mushrooms in the olive oil in a medium sized pan for 4-5 minutes.
• Add the shallots and garlic and cook for an additional 2 minutes.
• Add the chopped herbs.
• Add the white wine and reduce until the liquid is evaporated.
• Season with salt and fresh ground black pepper and set aside.
• Butter one side of each slice of bread. Place the butter side down on four slices of the bread in a large non-stick fry pan at medium-low heat.
• Divide the mushrooms into four and place them evenly on the four slices of bread.
• Top the mushrooms with the Brie and cover with the other slices of buttered bread. Cook for 3-5 minutes or until golden brown; then turn and cook on the other side for an additional 3-5 minutes.
• Cut and serve immediately.

MUSHROOM AND PEPPER CHEESE TOASTIE (GRILLED CHEESE SANDWICH

Steps:

• In a pan, put a knob of butter and heat on the hob.
• Place the mushrooms and oregano in the pan and gently cook for 2-3 minutes until the mushrooms are lightly cooked and soft.
• Set aside.
• Lightly butter the two slices of bread.
• Place one of the bread slices butter side down and line with slices of the cheese.
• With a spoon place the mushrooms on top of the cheese, finally adding the other slice of bread, butter side facing out.
• Toast for 5 minutes in a toastie maker or George Forman Grill or until golden brown and cheese has melted.
• Serve warm with a side salad of leaves and cuppa if you want to push the boat out! (?!).
• Tip: If you don�t have a toastie machine you could fry the toastie gently on each side in a frying pan.

ROASTED POBLANO AND MUSHROOM GRILLED CHEESE

Steps:

• Roast the poblano over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Place in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin. Slice into thin strips, and then into 1-inch pieces.
• Cook the mushrooms in a medium skillet over medium-high heat with the olive oil. When almost softened, about 3 minutes, season with salt and pepper. Reserve.
• Lay out 4 slices of the bread on a work surface. Layer each with 1 slice of cheese, about 1 tablespoon of the chopped poblanos, 1 tablespoon of the mushrooms and another slice of cheese. Brush a thin layer of chipotle in adobo sauce on the underside of the remaining bread and close the sandwiches. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
• Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

GRILLED MUSHROOM-ZUCCHINI CHEESE SANDWICH

Steps:

• Heat grill to medium heat.
• Grill vegetables 5 to 7 min. or until onions are crisp-tender, turning and brushing occasionally with dressing. Meanwhile, grill rolls, cut sides down, 1 to 2 min. or until lightly toasted.
• Remove vegetables and rolls from grill. Cut mushrooms into thin strips. Separate onions into rings.
• Spread rolls with reduced-fat cream cheese; fill with arugula, grilled vegetables, tomatoes and cheese.

ROBIOLA AND MUSHROOM GRILLED CHEESE "SOLDIERS" WITH BUTTERNUT SQUASH SOUP

Steps:

• For the grilled cheese soldiers: Place the Robiola in the freezer to firm up. Add enough oil to coat the bottom of a medium saucepan, add the garlic and cook over medium heat. Remove the garlic when aromatic and add the mushrooms. Saute until golden brown, remove from the heat and add the marjoram.
• Preheat a griddle pan over medium heat.
• Cut the Robiola into 8 slices. Butter one side of each bread slice. On each of the unbuttered sides of 4 slices place 2 Fontina slices, some of the mushrooms and 2 of the Robiola slices. Place on the griddle butter-sides down. Place the other four slices of bread on top, buttered-sides up. Flip over when the undersides of the sandwiches are golden and crispy, applying pressure with another pan or grill press. Remove from the griddle when the second sides are golden and the cheese has fully melted. Cut off the edges and slice each sandwich into two 1 1/2-inch rectangles.
• For the butternut squash soup: Add enough oil to coat the bottom of a large pot and place over medium-high heat. Add the squash, potatoes, onion, apple, fennel and garlic and season with salt. Stir to coat the mixture with the oil and sweat, 5 to 6 minutes. Add the wine to deglaze the pan and cook until reduced by half.
• Add the vegetable stock and season with salt and red pepper flakes. Bring to a boil, reduce to a simmer and cook until the squash is falling apart, 35 to 40 minutes. Add water if necessary to keep the squash submersed.
• Puree the soup with a handheld immersion blender. If using a countertop blender, cool the mixture for about 5 minutes and carefully add it to the blender. Blend until very smooth and velvety. Check the consistency. If it is too thick add water to thin it. Season to taste, adding the sugar if needed.
• Whip the cream in a large bowls until it holds its shape in soft peaks. Refrigerate until ready to use.
• Ladle the soup into serving bowls and top each with a dollop of the whipped cream and some chopped Oyster Mushroom Chips. Garnish with minced chives. Serve with the grilled cheese soldiers.
• Preheat oven to 375 degrees F.
• Put the mushrooms in a large bowl and toss with olive oil until lightly coated; season with salt and red pepper. Using two baking sheets, spread the mushrooms in a single layer; you don¿t want them to overlap.
• Roast the mushrooms for 10 to 12 minutes, or until brown and "cooked on" or stuck to the baking sheet. Remove from the oven and let cool for 5 minutes. Use a bench scrape to get the mushroom chips off the bottom of the baking sheet.

MUSHROOM GRILLED CHEESE

Steps:

• Melt the butter and heat the oil in a pan over medium heat.
• Add the onion and saute until tender, about 5-7 minutes.
• Add the garlic and thyme and saute until fragrant, about a minute.
• Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
• Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.
• Season with salt and pepper, add the parsley and remove from heat and let cool a bit.
• Mix the cheese into the mushrooms.
• Butter one side of each slice of bread and place 2 in the pan buttered side down.
• Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
• Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

MUSHROOM-BACON GRILLED CHEESE SANDWICH

Steps:

• Cook bacon in medium skillet until crisp; drain on paper towels. Discard all but 1 tsp. drippings from skillet. Add mushrooms and steak sauce to reserved drippings; cook and stir on medium heat 5 min. or until mushrooms are tender.
• Fill bread slices with bacon, mushrooms and cheese. Spray both sides of sandwich with cooking spray.
• Cook in same skillet 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides.

MANCHEGO AND MUSHROOM GRILLED CHEESE

Steps:

• Shred 1 cup of 3 month old manchego cheese and place on 2 slices of sourdough. Saute mushrooms in butter and place in bowl near stove. Put a few slices of butter inside and outside of sandwich put on pan. Cook for a bout 5 minutes until side is mainly brown, add some butter to the opposing side, and then flip and repeat. Once cheese begins to melt, add mushrooms. Cut in half and serve right away.

MUSHROOM & ONION GRILLED CHEESE SANDWICHES

Steps:

• In a large nonstick skillet coated with cooking spray, heat 1 tablespoon butter over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Remove from pan. Wipe skillet clean., Place one slice cheese on each of four bread slices. Top with mushroom mixture, bacon and the remaining cheese and bread. Lightly spread outsides of sandwiches with remaining butter., In same skillet, toast sandwiches in batches over medium heat 45-60 seconds on each side or until golden brown and cheese is melted.

MELTY MUSHROOM-SWISS GRILLED CHEESE RECIPE - (4.5/5)

Steps:

• Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir mushrooms and onion until softened and browned, 6 - 8 minutes. Lay bread slices flat and spread both with the cheese wedge. Top one slice with the cheese slice and cooked veggies. Top with the other bread slice, cheesy side down. Spread the top of the sandwich with 1 tsp. butter. Remove the skillet from heat, re-spray, and return to medium-high heat. Place sandwich in the skillet, buttered side down. Spread the top with remaining 1 tsp. butter. Cook until bread is lightly browned and cheese has melted, about 2 minutes per side, flipping carefully. Dig in! MAKES 1 SERVING