Creamy Mushroom Grilled Cheese (Printable Version)

A comforting sandwich featuring creamy sautéed mushrooms and melted cheese on crispy bread slices.

# What You Need:

→ Mushrooms

01 - 7 ounces 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-style bread
09 - 4 slices Swiss or Gruyère cheese (approximately 3 ounces)
10 - 2 tablespoons unsalted butter, softened

# How-to Steps:

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

# Expert Advice:

01 -
  • It transforms a humble sandwich into something that tastes like you spent hours in the kitchen, when really it's faster than takeout.
  • The creamy mushroom filling elevates simple melted cheese into something genuinely special.
  • It's the kind of lunch that makes an ordinary day feel a little more luxurious.
02 -
  • Don't skip cooking off the mushroom liquid before adding the cream—if you add cream to raw mushroom juice, you'll end up with something watery and disappointing.
  • Medium-low heat is your friend here; too hot and the bread burns before the cheese melts, too cool and you end up with a rubbery texture.
  • The butter on the outside needs to be soft enough to spread easily, or you'll tear the bread trying to coat it evenly.
03 -
  • Clean your mushrooms with a damp paper towel rather than rinsing them—they absorb water like tiny sponges and will release too much liquid when cooked.
  • If your cheese isn't melting evenly, lower the heat slightly and cover the skillet with a lid for the last minute of cooking to trap the steam.
  • Slice the mushrooms uniformly so they cook at the same rate; uneven slices mean some will be soft while others stay firm.
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