Mushroom Swiss Grilled Cheese

This Mushroom Swiss Grilled Cheese is a gooey, savory sandwich with earthy mushrooms, melty Swiss cheese, and buttery toasted bread. Perfect for quick lunches or cozy dinners, it’s vegetarian and ready in under 20 minutes.

Why You’ll Love This Recipe

This Mushroom Swiss Grilled Cheese elevates the classic comfort food with a gourmet twist that’s both simple and indulgent. Earthy, sautéed mushrooms mingle with nutty, melty Swiss cheese, all nestled between golden, buttery bread for a sandwich that’s crispy outside and gooey inside. Ready in under 20 minutes, it’s perfect for quick lunches, cozy dinners, or even a late-night snack. Vegetarian and endlessly satisfying, this sandwich is easy to customize with extra veggies or spices, making it a versatile crowd-pleaser. Whether you’re a cheese lover or craving a hearty, budget-friendly meal, this grilled cheese delivers rich flavors and pure comfort in every bite.

Recipe Tips and Tricks

• Sauté Mushrooms Well: Cook until golden to enhance umami and avoid sogginess.
• Use Room-Temp Butter: Spreads easily for even, crispy bread.
• Low Heat for Cooking: Ensures cheese melts without burning bread.
• Press Sandwich Gently: Helps meld flavors and achieve even toasting.
• Grate Cheese: Melts faster and more evenly than slices.
• Clean Skillet: Wipe after mushrooms to prevent sticking or burning.
• Add Cheese Layers: Place cheese on both bread slices for extra gooeyness.
• Rest Briefly: Let sandwich sit 1-2 minutes before cutting for cleaner slices.

Yield: 2 Sandwiches

Mushroom Swiss Grilled Cheese

Print

Gooey Swiss cheese and savory mushrooms in a buttery grilled sandwich.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 2 minutes

Total Time 22 minutes

Ingredients

• ¼ cup finely diced onion (optional)
• ½ tsp fresh thyme (or ¼ tsp dried)
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp Dijon mustard (optional)
• 3 tbsp unsalted butter, softened
• 4 oz Swiss cheese, grated or 4 slices
• 4 slices sourdough or white bread
• 6 oz cremini or button mushrooms, sliced
• Salt and pepper to taste

Instructions

1. Prep Mushrooms: Clean mushrooms with a damp cloth; slice thinly for even cooking and flavor.
2. Sauté Mushrooms: Heat olive oil in a skillet over medium-high; cook mushrooms and onion (if using) 5-6 minutes until golden.
3. Add Seasoning: Stir in garlic, thyme, salt, and pepper; cook 1 minute, then set aside.
4. Butter Bread: Spread butter on one side of each bread slice for crispy, golden toasting.
5. Add Mustard (Optional): Spread Dijon on unbuttered side of two slices for a tangy kick.
6. Layer Cheese: Place half the Swiss cheese on unbuttered side of each bread slice.
7. Add Mushrooms: Spoon mushroom mixture evenly over cheese on two slices; top with remaining cheese.
8. Assemble: Place remaining bread slices on top, buttered side up, to form sandwiches.
9. Cook Sandwiches: Heat skillet over medium-low; cook sandwiches 3-4 minutes per side until golden and cheese melts.
10. Serve: Let rest 1-2 minutes; slice diagonally and serve with a pickle or salad for a cozy meal.

Notes

• Use a nonstick or cast-iron skillet for even toasting and easy flipping.
• Grate cheese for faster, more uniform melting.
• Leftovers are best eaten fresh; reheat mushrooms separately if prepped ahead.
• Pair with tomato soup for a classic, comforting combo.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 669Total Fat 24gSaturated Fat 10gUnsaturated Fat 15gCholesterol 42mgSodium 20254mgCarbohydrates 89gFiber 9gSugar 8gProtein 29g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Mushrooms (6 oz): Cremini or button for savory depth; sliced thinly for quick cooking.
• Swiss Cheese (4 oz, grated or 4 slices): Nutty and melty; Gruyère as alternative.
• Bread (4 slices): Sourdough or white for sturdiness; whole grain for nuttier flavor.
• Butter (3 tbsp): Unsalted for toasting; softened for easy spreading.
• Garlic (1 clove, minced): Fresh for subtle aroma; powder as substitute.
• Thyme (½ tsp, fresh or ¼ tsp dried): Earthy herb; parsley or rosemary as options.
• Olive Oil (1 tbsp): For sautéing mushrooms; extra virgin for flavor.
• Salt and Pepper (to taste): Enhances mushroom flavor; season lightly.
• Onion (¼ cup, finely diced, optional): Adds sweetness; shallots for milder taste.
• Dijon Mustard (1 tsp, optional): Spread for tangy kick; omit for classic flavor.

Variations and Substitutions

• Vegan: Use vegan cheese and butter; swap bread for plant-based option.
• Gluten-Free: Use gluten-free bread; ensure all ingredients are compliant.
• Mushroom Swap: Try shiitake or oyster for richer umami flavor.
• Cheese Swap: Use cheddar, provolone, or mozzarella for variety.
• Veggie Add-In: Add spinach, arugula, or roasted red peppers.
• Spicy Twist: Include ¼ tsp red pepper flakes or hot sauce.
• Herb Swap: Use basil or oregano instead of thyme.
• Low-Fat: Use less butter or olive oil spray for toasting.

Storage Options

• Refrigerator: Store assembled sandwiches up to 1 day; cook fresh.
• Freezer: Freeze sautéed mushrooms only up to 2 months; thaw before use.
• Reheating: Best fresh; reheat in skillet over low heat.

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