Description
This Garlic Mushroom Grilled Cheese sandwich features tender, garlicky cremini mushrooms layered with melted provolone cheese between crispy, buttery slices of sourdough bread. A perfect vegetarian main course, it combines rich flavors and a satisfying texture, making for an indulgent yet simple meal.
Ingredients
Scale
Mushrooms and Seasoning
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 2 garlic cloves, minced
- ¼ teaspoon salt
- â…› teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
Bread and Cheese
- 4 slices sourdough or artisan bread
- 4 slices provolone or mozzarella cheese
For Spreading
- 2 tablespoons mayonnaise or softened butter (for spreading on bread)
Instructions
- Cook the mushrooms: Heat olive oil and butter in a skillet over medium heat. Add the sliced mushrooms and cook for 6–8 minutes until browned and tender, stirring occasionally.
- Add garlic and seasoning: Stir in the minced garlic, salt, pepper, and thyme. Cook for another 1–2 minutes until fragrant, then remove the pan from heat.
- Prepare the bread: Spread mayonnaise or softened butter on one side of each bread slice.
- Assemble the sandwiches: Place 2 bread slices, spread side down, on a clean surface. Top each with a slice of cheese, half the mushroom mixture, another slice of cheese, and then the remaining bread slices, spread side up.
- Grill the sandwiches: Heat a skillet or griddle over medium-low heat. Cook the sandwiches for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted.
- Serve: Remove from the skillet, slice in half if desired, and serve warm.
Notes
- For extra flavor, add a splash of balsamic vinegar to the mushrooms while cooking.
- You can substitute gruyère or fontina cheese for a different twist on the flavor.
