MUSHROOM GRILLED CHEESE
This mushroom grilled cheese sandwich is loaded with 3 different cheeses. Better still - it couldn't be easier to make!
Provided by Chris
Categories lunch
Time 40m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 673 kcal, Carbohydrate 33.42 g, Protein 31.52 g, Fat 47.29 g, SaturatedFat 28.596 g, TransFat 0.0017 g, Cholesterol 139 mg, Sodium 767 mg, Fiber 6.7 g, Sugar 8.01 g, UnsaturatedFat 15.972 g, ServingSize 1 serving
GRILLED CHEESE WITH SPINACH AND PANCETTA
Provided by Giada De Laurentiis
Time 47m
Yield 8 sandwiches
Number Of Ingredients 9
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- Spray 2 baking sheets with cooking spray. Lay the pancetta in a single layer on the prepared baking sheets and bake until crispy and brown, about 12 to 14 minutes. Drain on paper towels. Cool for 5 minutes and crumble. Set aside.
- In a food processor, combine the butter, cheeses, salt, and 1 tablespoon vegetable oil. Blend until smooth, adding extra oil, as needed, until the mixture is spreadable. Add the spinach and pulse until just combined.
- Preheat a panini maker. Spread the cheese mixture over 8 slices of bread. Top with the crumbled pancetta. Put the remaining bread slices on top. Grill the sandwiches, 2 at a time, until golden and crispy, about 3 to 4 minutes. Cool for 2 minutes, then cut each sandwich in half and arrange on a platter.
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.
Nutrition Facts : Calories 328 kcal, Carbohydrate 34 g, Protein 24 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 649 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
GRILLED CHEESE AND MUSHROOM SANDWICH
Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 797 calories, Fat 62g fat (31g saturated fat), Cholesterol 138mg cholesterol, Sodium 1143mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
GRILLED CHEESE WITH SPINACH & TOMATO
This is a wonderful sandwich!! I was making myself a grilled cheese sandwich about a week ago, and decided to get a little creative with it. It came out spectacular. This is a nice change from your average grilled cheese :-) AND DONT BE AFRAID TO TRY IT! Even if you dont like spinach, try the sandwich.. its great!!!
Provided by love4culinary
Categories Lunch/Snacks
Time 16m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- spray frying pan with cooking spray.
- Turn stove on to medium heat, and add tomatoes to outside edges of pan, and add spinach to center.
- Sprinkle salt and garlic over the vegetables.
- Toss spinach frequently, and turn tomatoes over after a minute or so.
- cook tomato just until it gets a little soft, but do not wait until it gets mushy.
- Cook spinach until slightly wilted.
- Take both out when they are done and set aside.
- Wipe pan out with towel, and heat on medium.
- Butter one piece of bread as you would for a regular grilled cheese sandwich.
- Put bread in pan, and place cheese on top and then place spinach and tomato on top of the cheese.
- Allow to heat.
- Butter the other piece of bread, and fry sandwich until nicely browned on both sides.
- Remove and Serve!
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- Melt 1 tablespoon butter in a large non-stick skillet over medium heat. Add the mushrooms and salt and cook the mushrooms for about 10 minutes. Add the spinach, herbs, and white wine, stirring until the wine is mostly evaporated. Transfer the mushroom mixture to a bowl and turn the heat off.
- Divide the mustard between the 4 slices of bread and spread into an even layer. Divide the cheese between the bread slices, layering over the mustard. Divide the mushroom mixture between two slices of bread, topping it off with the other bread slice with just the mustard and cheese.
- Turn the heat to medium-high and melt 2 tablespoons of butter in the skillet. Once it’s frothy, add the sandwiches and cook them for a few minutes on each side until golden brown on each side and the cheese is melted. Slice each sandwich in half and serve hot.
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