Garlic Mushroom Grilled Cheese

Save this recipe on:

Golden, crisp, and oozing with cheesy indulgence, this Garlic Mushroom Grilled Cheese takes a comforting classic to new, savory heights. Imagine buttery sourdough slices hugged around melty mozzarella and rich sautéed mushrooms kissed with garlic. Each bite delivers the perfect crunch followed by a burst of earthy, umami flavor.

Perfect for cozy lunches, weeknight dinners, or even midnight cravings, this sandwich bridges the gap between easy comfort food and gourmet satisfaction. Whether you’re a grilled cheese traditionalist or ready to explore a flavor-packed twist, this garlic mushroom version will win you over fast.

---

Ingredients for this Garlic Mushroom Grilled Cheese

• 1 tablespoon olive oil
• 1 tablespoon butter (plus more for toasting bread)
• 2 cups cremini or button mushrooms, sliced
• 2 garlic cloves, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon chopped thyme (optional)
• 4 slices of sourdough bread
• 1 cup shredded mozzarella (or slices)
• Optional: Swiss, provolone, or fontina cheese for blending

---

Step 1: Sauté the Mushrooms

In a skillet over medium heat, add olive oil and butter. Once melted, toss in the sliced mushrooms. Let them cook undisturbed for 3-4 minutes to develop color, then stir and continue to cook for another 5-6 minutes until golden brown.

Step 2: Add Garlic and Seasoning

Stir in the minced garlic, salt, black pepper, and thyme (if using). Cook for another 1-2 minutes until the garlic is fragrant but not burnt. Remove from heat and set aside.

Step 3: Assemble the Sandwiches

Butter one side of each bread slice. Place the unbuttered side down and layer with half of the cheese, followed by the garlic mushrooms, then top with the remaining cheese and a second slice of bread (buttered side up).

Step 4: Grill to Golden Perfection

Heat a non-stick pan or griddle over medium-low heat. Place the sandwiches and cook for 3-4 minutes per side until the bread is golden and the cheese is melted. Press gently with a spatula for even grilling.

Step 5: Serve and Enjoy

Let rest for 1 minute before slicing. Serve hot with a sprinkle of parsley or your favorite dipping sauce.

---

Frequently Asked Questions

Can I use different mushrooms?

Absolutely. Feel free to swap in shiitake, oyster, or portobello mushrooms for a deeper or more delicate flavor profile.

What cheese works best besides mozzarella?

Provolone, Swiss, fontina, or even brie pair beautifully with garlic mushrooms.

Can I make it vegan?

Yes! Use vegan butter and a plant-based cheese that melts well. Also double-check that your bread is dairy-free.

How do I keep the sandwich from getting soggy?

Make sure the mushrooms are well-cooked and not watery before adding them to the sandwich. Toasting the bread until golden also helps seal everything.

What bread should I use?

Sourdough is ideal for flavor and structure, but any hearty artisan bread or thick-sliced sandwich loaf works.

Can I add anything else?

Yes—try a handful of spinach, caramelized onions, or a swipe of Dijon mustard for extra depth.

---

Print

Save this recipe on: