Grilled Cheese And Mushroom Sandwich Food

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.

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.

GARLIC MUSHROOM GRILLED CHEESE

Steps:

• Heat a large frying pan over medium-high heat. Add the butter to the pan then add the mushrooms.
• Allow the mushrooms to fry until golden brown then add the garlic, chilli and oregano. Allow to cook for another minute then season with salt, pepper and lemon juice. Remove from the heat and set aside.
• To assemble the sandwiches, mix the mozzarella with the cheddar. Divide the cheese between four slices of bread. Top with mushrooms and sandwich with the remaining slices of bread. Generously butter both sides of the sandwich .
• Preheat a non-stick pan over medium heat. Add the sandwiches and cook until the cheese has melted and the sandwiches are golden brown and crisp on both sides.
• Remove from the pan, slice and serve.

ROASTED MUSHROOM AND GRUYèRE SANDWICH

Steps:

• Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment. Toss mushrooms with 2 tablespoons of the olive oil and thyme leaves and spread in an even layer on the baking sheet. Place in oven and roast for 15 to 20 minutes, stirring halfway through, or until mushrooms are bubbling and moist. Remove from heat and season with salt and pepper.
• If desired, rub one side of each slice of bread with the cut clove of garlic.
• Sprinkle 2 tablespoons of the cheese over 1 of the slices (on the side you rubbed with garlic). Top with half the mushrooms (use the other half for another sandwich or another recipe). Sprinkle chives over the mushrooms and top with a handful of arugula and remaining cheese. Top with remaining slice of bread (garlic-rubbed side down) and press down firmly. Drizzle remaining olive oil over top slice.
• Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.

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.

MUSHROOM GRILLED CHEESE

Steps:

• Mushrooms: In a large pan over medium heat melt in 1 tbsp butter then add half of your mushrooms. Spread out across the pan and leave to fry until golden on one side. Flip them over and fry the other side until golden. Remove from pan and repeat with 2nd tbsp butter and the rest of your mushrooms.
• Creamy Mushrooms: Add all the mushrooms back into the pan, then add garlic and season with a good pinch of salt and pepper. Fry for 1-2mins until the garlic lightly browns, then add in cream cheese, cream/milk and thyme. Give it all a good stir until the cream cheese melts, then remove to a side bowl.
• Grilled Cheese: Wash out pan or use 2nd pan and place on the stove with the heat OFF. Add 1-2 slices of bread and spread with butter, then flip so they're butter side down. Add Emmental, then top with mushrooms. Sprinkle over Gruyere then add a second slice of bread. Spread the tops with butter.
• Fry: Turn heat to medium and fry both sides until golden, with the cheese nice and gooey. Remove and repeat with the 3rd sandwich. Enjoy!

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.

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.

GRILLED MUSHROOM SANDWICH RECIPE WITH HERBS

Steps:

• To begin making the Grilled Mushroom Sandwich Recipe with Herbs, we will first cook the mushrooms well in a wok or a heavy bottomed pan.
• Heat a teaspoon of olive oil in a wok or a heavy bottomed pan on medium heat; add the chopped mushrooms and sauté until water has evaporated (mushrooms give out water while being cooked).
• Once all the water and moisture is evaporated, add the green chillies, salt and black pepper and sauté until all the ingredients come together. Turn off heat; stir in coriander leaves, mix and set aside.
• Spread the butter on the slices of bread. Add about 2 tablespoons of the mushroom mixture on one slice and cover with the other slice.
• You can now grill the Mushroom Sandwiches using a Panini Press or Sandwich Maker and serve warm.
• You can alternatively use a Tawa and toast the sandwich. Place the untoasted sandwich on the Tawa on a low-medium flame and place heavy plate on top of the sandwich so that the mushroom filling stays inside. Remove the plate flip to the other side to get an evenly toasted sandwich.
• Serve the Grilled Mushroom Sandwich Recipe with Herbs for breakfast or even pack them into lunch boxes or even take them for picnics. Serve with Carrot Pineapple Orange Juice Recipe or Homemade Eggless Vanilla Custard Recipe (Pudding).

MUSHROOM SANDWICH

Steps:

• Heat a pan or grill pan with oil. Saute garlic and onions until onions turn golden.
• Add mushrooms and saute until they are cooked yet crunchy. Set these aside.
• Smear ¼ to ½ tbsp butter over each bread slice.
• Spread the mushrooms over the inner side of the bread (buttered side out).
• Top the bread with mushrooms & grated cheese. Then sprinkle herbs and chilli flakes.
• Place another slice of bread (buttered side out).
• Toast this in a sandwich toaster or on a pan until the cheese melts. If doing it on a pan, toast it on a low heat and press down the mushroom sandwich with a spatula. Flip and gently toast again until the cheese melts.
• Slice the mushroom sandwich and serve hot.

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-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.

MUSHROOM GRILLED CHEESE

Steps:

• Heat the oil and butter in a large sauté pan over medium heat. Once the butter is starting to sizzle, add the mushrooms in a single layer. Let them cook for a few minutes undisturbed. Check the bottom of the mushrooms, and, when they're golden brown and caramelized on the edges, flip. Continue to cook until the other side is caramelized, as well. Add the onions and sauté until softened, about 2 minutes. Stir in the garlic.
• Deglaze the pan with the wine and allow the liquid to cook off for another minute. Season with thyme, salt, and pepper to taste. Remove from heat.
• Butter one side of each of the four slices of bread. Assemble the sandwiches with one piece of bread (buttered side out) followed by a slice of cheese, half the mushrooms, another slice of cheese, then a second slice of bread, buttered side out.
• Heat a grill pan over medium heat. Add the sandwiches and grill for 3-5 minutes or until golden and crisp on one side. Carefully flip the sandwiches, cover the pan with a lid or cookie sheet, and cook an additional 2-3 minutes or until the opposite side is golden and cheese is extra melty. Serve immediately.

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.

GRILLED CHEESE WITH SAUTEED MUSHROOMS

Steps:

• Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides, then cook mushrooms with salt and pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 8 minutes. Add wine and boil, stirring occasionally, until liquid is evaporated, about 5 minutes. Cool mushrooms to room temperature, about 10 minutes.
• Toss mushrooms with cheese and parsley in a bowl.
• Divide cheese mixture among 8 slices of bread (a scant 1/2 cup per slice), spreading evenly, then top with remaining 8 slices.
• Heat 1 tablespoon butter in cleaned skillet over moderate heat until foam subsides, then cook 2 sandwiches, without turning over, until undersides are browned, about 3 minutes. Transfer sandwiches to a cutting board. Heat 1 tablespoon butter in skillet until foam subsides, then return sandwiches, browned sides up, to skillet and cook until undersides are browned, about 3 minutes more, transferring back to cutting board as cooked. Make 3 more batches in same manner.
• Trim off crusts and cut each sandwich into 4 triangles. Top each triangle with a drop of truffle oil (if using).

HEARTY GRILLED CHEESE WITH SAUTéED MUSHROOMS RECIPE

Steps:

• Heat the olive oil in a skillet over medium heat. Add the mushrooms and cook for about 6 minutes, until nicely caramelized. Season with salt and pepper. Lay out four slices of the rye bread on a cutting board. Top with half the Swiss, then the onions and mushrooms. Add the thyme (if using) and the remaining cheese. Top with the remaining slices of rye. Spread the softened butter on both sides of the sandwiches. Heat a large cast-iron or nonstick skillet over medium-low heat. Add the sandwiches, working in batches if you must, and cook for 5 to 6 minutes per side, until fully toasted and golden brown.

GRILLED CHEESE SANDWICHES WITH SAUTéED MUSHROOMS RECIPE

Steps:

• Melt 2 tablespoons butter and olive oil in large skillet over medium-high heat. Add shallots and brown sugar and cook, stirring, until softened and beginning to brown, about 5 minutes. Add mushrooms and thyme and cook, stirring, until mushrooms are browned, about 7 minutes. Stir in sherry vinegar and cook an additional 1 minute. Season to taste with salt and pepper. Transfer mushroom mixture to plate and wipe out skillet.
• Spread 1 side of each slice of bread with remaining 4 tablespoons butter and flip bread slices over. Distribute cheese evenly over 8 slices bread. Divide mushroom mixture among 4 slices of cheese-topped bread, then, top with remaining 4 slices and press down gently with hands. (Butter should be on exterior of sandwiches).
• Cook sandwiches in 2 batches over medium heat until crisp and golden on both sides, pressing down with spatula, about 4 minutes per side. Transfer sandwiches to cutting board and let rest 3 minutes. Cut on the diagonal and serve immediately.