Creamy Mushroom Grilled Cheese (Printable Version)

Rich grilled cheese with sautéed mushrooms, creamy texture, and melted cheese on golden, crisp bread.

# What You 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 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 (3 oz)
09 - 2 tablespoons unsalted butter, softened

# How To Make It:

01 - Heat 1 tablespoon butter in a skillet over medium heat. Add sliced mushrooms and cook, stirring often, until golden brown and moisture has evaporated, about 6 to 8 minutes.
02 - Add minced garlic and thyme, cooking for 1 minute until fragrant. Season with salt and black pepper.
03 - Reduce heat to low. Stir in heavy cream and cook for 1 to 2 minutes until creamy but not runny. Remove from heat and set aside.
04 - Lay out bread slices. Place a slice of cheese on two slices of bread, evenly top with mushroom mixture, then add another cheese slice. Cover with remaining bread slices.
05 - Spread softened butter over the outside of each sandwich to ensure crisp, golden crust.
06 - Heat 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 is melted.
07 - Remove from skillet, slice in half, and serve while hot.

# Expert Advice:

01 -
  • The mushrooms turn silky and rich without any pretension, and the cheese practically melts into them.
  • It's comfort food that feels indulgent but comes together faster than you'd expect.
  • Those crispy, buttery bread edges are almost as good as the center, if I'm being honest.
02 -
  • Don't rush the mushrooms at high heat; they need time to release their moisture and then caramelize, which is what gives them depth.
  • If your mushrooms look watery even after 8 minutes, keep cooking them a bit longer before adding cream, otherwise the sandwich gets soggy.
03 -
  • Make the mushroom mixture ahead of time; it actually tastes better the next day after the flavors have settled into each other, and you can just reheat and assemble.
  • Don't press the sandwich too hard while it cooks or you'll squeeze out the cheese before it has time to melt; a gentle press is enough to ensure contact with the pan.
Go Back