Indulge in the ultimate comfort food with this Grilled Cheese with Mushrooms and Eggs. This savory twist on a classic combines gooey melted cheese, earthy sautéed mushrooms, and fluffy scrambled eggs, all nestled between golden, buttery bread. Perfect for breakfast, lunch, or a cozy dinner, it’s a hearty, satisfying dish.
Why You’ll Love This Recipe
This Grilled Cheese with Mushrooms and Eggs is a love letter to comfort food enthusiasts. The combination of melty cheddar and mozzarella creates a stretchy, gooey texture that pairs beautifully with the umami richness of sautéed mushrooms. Fluffy scrambled eggs add a protein-packed, creamy element, making this sandwich a versatile meal for any time of day. Whether you’re craving a quick breakfast, a hearty lunch, or a cozy dinner, this recipe delivers satisfaction in every bite. It’s easy to prepare, customizable, and perfect for sharing (or not!). The golden, buttery crust and warm, savory filling will leave you wanting more.
Recipe Tips and Tricks
- Use fresh mushrooms: Freshly sliced mushrooms yield better flavor and texture than pre-sliced or canned.
- Low and slow eggs: Cook eggs on low heat for creamy, tender results; avoid overcooking.
- Cheese variety: Experiment with cheese blends for unique flavors, but ensure they melt well.
- Butter the bread: Spread butter evenly on the outside of the bread for a crisp, golden crust.
- Don’t rush the grill: Cook on medium-low heat to prevent burning while ensuring the cheese melts perfectly.
Grilled Cheese with Mushrooms and Eggs
Gooey grilled cheese with savory mushrooms and fluffy eggs, sandwiched between buttery, golden bread—comfort food at its finest.
Ingredients
- 1 cup shredded sharp cheddar cheese
- 1 cup sliced cremini or button mushrooms
- 1 tablespoon milk (for eggs, optional)
- 1 teaspoon fresh thyme (optional)
- ½ cup shredded mozzarella cheese
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, divided
- 3 large eggs
- 4 slices sturdy bread (sourdough or whole grain)
Instructions
- Prepare the ingredients: Gather all ingredients, slice mushrooms thinly, and shred the cheeses. This ensures a smooth cooking process.
- Sauté the mushrooms: Melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms, a pinch of salt, and thyme (if using). Cook for 5-7 minutes until soft and golden. Set aside.
- Scramble the eggs: In a bowl, whisk eggs with milk, salt, and pepper. In the same skillet, cook eggs over low heat, stirring gently, for 2-3 minutes until just set. Remove from heat.
- Mix the filling: Combine the sautéed mushrooms and scrambled eggs in a bowl. This creates a cohesive, flavorful filling.
- Assemble the sandwiches: Lay out 4 bread slices. Sprinkle ¼ cup cheddar and ⅛ cup mozzarella on two slices. Spoon the mushroom-egg mixture evenly over the cheese, then top with another ¼ cup cheddar and ⅛ cup mozzarella per sandwich. Place the remaining bread slices on top.
- Butter the bread: Spread the remaining butter evenly on the outside of each sandwich (both sides) for a crispy, golden crust.
- Heat the skillet: Warm a large skillet or griddle over medium-low heat. This ensures even cooking without burning.
- Grill the sandwiches: Place sandwiches in the skillet. Cook for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese is melted.
- Check for doneness: Ensure the cheese is gooey and the bread is crisp. If needed, cook for an extra minute per side.
- Serve and enjoy: Slice sandwiches diagonally and serve hot. Pair with a side salad or tomato soup for a complete meal.
Notes
- For extra flavor, add a pinch of garlic powder to the mushrooms while sautéing.
- Use a lid on the skillet during grilling to help the cheese melt faster.
- If the bread browns too quickly, lower the heat to avoid burning.
Nutrition Information
Yield
2Serving Size
1Amount Per ServingCalories 931Total Fat 64gSaturated Fat 35gTrans Fat 2gUnsaturated Fat 22gCholesterol 436mgSodium 1559mgCarbohydrates 40gFiber 4gSugar 7gProtein 50g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Bread: Choose sturdy bread like sourdough or whole grain to hold the hearty filling without falling apart. Avoid overly soft or thin slices.
- Cheese: Sharp cheddar adds bold flavor, while mozzarella ensures a melty, stretchy texture. You can mix in other cheeses like Gruyère for depth.
- Mushrooms: Cremini or button mushrooms work well for their earthy flavor. Shiitake or oyster mushrooms can elevate the dish with a gourmet touch.
- Eggs: Fresh, large eggs are best for fluffy scrambling. Use free-range for richer flavor if possible.
- Butter: Unsalted butter allows you to control the saltiness. It’s essential for a crispy, golden exterior.
- Salt and Pepper: Simple seasonings enhance the natural flavors of the eggs and mushrooms.
- Optional herbs: Fresh thyme or parsley can add a subtle, aromatic layer to the mushrooms.
Variations and Substitutions
- Bread options: Swap sourdough for rye, ciabatta, or gluten-free bread for dietary needs.
- Cheese swaps: Try Gouda, Havarti, or Monterey Jack for different flavor profiles. Vegan cheese works for dairy-free diets.
- Mushroom varieties: Use portobello for a meatier texture or wild mushrooms for a gourmet twist.
- Egg alternatives: For a lighter option, use egg whites only, or try tofu scramble for a vegan version.
- Add-ins: Incorporate spinach, caramelized onions, or bacon for extra flavor and texture.
- Spice it up: Add a pinch of cayenne or smoked paprika to the eggs for a subtle kick.
- Herb variations: Experiment with rosemary, chives, or dill to complement the mushrooms.
Storage Options
- Refrigeration: Store assembled (ungrilled) sandwiches in an airtight container in the fridge for up to 2 days. Grill when ready to eat.
- Freezing: Freeze the cooked mushroom and egg filling (without bread) in a freezer-safe container for up to 1 month. Thaw overnight before assembling and grilling.
- Reheating: Reheat grilled sandwiches in a skillet over low heat or in an oven at 350°F (175°C) for 5-7 minutes to restore crispness.
- Tip: Avoid microwaving, as it can make the bread soggy.
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