Mushroom Onion Grilled Cheese Sandwiches Food

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 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:

• 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.

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.

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.

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!

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.

MUSHROOM GRILLED CHEESE

Steps:

• Melt the butter and heat the oil in a pan over medium heat.
• Add the onion and saute until tender, about 5-7 minutes.
• Add the garlic and thyme and saute until fragrant, about a minute.
• Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
• Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.
• Season with salt and pepper, add the parsley and remove from heat and let cool a bit.
• Mix the cheese into the mushrooms.
• Butter one side of each slice of bread and place 2 in the pan buttered side down.
• Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
• Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

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.