Description
A savory and comforting Garlic Mushroom Grilled Cheese sandwich featuring sautéed mushrooms and garlic layered with sharp cheddar cheese on sourdough bread, grilled to golden perfection. Perfect for a quick and satisfying meal.
Ingredients
Scale
Bread
- 2 slices sourdough bread
Mushroom Mixture
- 1 cup fresh mushrooms (button or cremini), chopped
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme (optional)
Cheese & Butter
- 2-3 slices sharp cheddar cheese
- 1 tablespoon unsalted butter (for grilling)
Instructions
- Prepare the Ingredients: Chop the mushrooms into small pieces and mince the garlic cloves finely to ensure even cooking and maximum flavor release.
- Cook the Mushrooms: Heat 1 tablespoon of unsalted butter in a skillet over medium heat. Add the chopped mushrooms and sauté for 5-7 minutes until they soften and turn golden brown, releasing their moisture.
- Add Garlic and Thyme: Stir in the minced garlic and fresh thyme if using. Cook for about 1 minute until fragrant, then remove the skillet from heat to prevent burning the garlic.
- Assemble the Sandwich: On one slice of sourdough bread, layer the sautéed mushrooms evenly, then place sharp cheddar cheese over them. Top with the second slice of bread to close the sandwich.
- Grill the Sandwich: Heat a clean skillet over medium-low heat and add a dollop of butter. Place the sandwich in the skillet and grill for 3-4 minutes on each side until the bread is golden brown and the cheese inside has melted, adjusting heat as needed to avoid burning.
- Serve: Remove from skillet and let the sandwich cool slightly. Slice and serve warm for the best taste and texture experience.
Notes
- Use day-old sourdough bread for better grilling texture and less sogginess.
- Optionally add fresh thyme for an herby aroma or skip if unavailable.
- Substitute cheddar with any melting cheese like Gruyère or mozzarella for different flavors.
- Cook mushrooms until most of their moisture evaporates to avoid soggy sandwiches.
- Grill on medium-low heat to melt cheese properly without burning the bread.
