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Nutrition Facts
Serving Size 1 (134g) Recipe makes 4 servings The following items or measurements are not included below: raclette cheese
Calories 197
Calories from Fat 68		(34%)
Amount Per Serving		%DV
	Total Fat 7.6g	11%
	Saturated Fat 4.0g	20%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 384mg		16%
Potassium 236mg		6%
Total Carbohydrate 27.3g		9%
	Dietary Fiber 1.9g	7%
	Sugars 3.1g
Protein 5.7g		11%
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Lvs2Cook

Mushroom Grilled Cheese

Recipe #249492 | 20 min | 10 min prep | add private note

⁽⁴⁴⁾ RATE IT NOW Print Recipe

By: Boomette
Aug 29, 2007

Taken in a book from Marie-Josée Taillefer in Quebec

SERVES 4 (change servings and units)

Ingredients

1/2 lb white mushroom or brown button mushroom, sliced thinly
2 tablespoons butter
1 tablespoon fresh thyme or chives
salt and pepper, to taste
8 slices crusted bread
4 slices raclette cheese or smoked gouda cheese (or favorite cheese)
2 tablespoons Dijon mustard (optional)
butter (to grill the sandwiches)
olive oil (to grill the sandwiches)

Directions

1
Heat butter in a pan.
2
Sautéed mushrooms with thyme until golden.
3
Salt and pepper.
4
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.
5
Cover with the remaining slices of bread.
6
Heat a little bit of butter and oil in a pan.
7
Grill sandwiches on each side until they are well golden and the cheese has melted.

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Main Ingredient > Vegetables > Mushrooms
Preparation > Time to Make > < 30 mins
Preparation > Simple

Featured Reviews for This Recipe

From: I'mPat

On Nov 9, 2009

I did this a little different in that I made up the mushrooms doubling the recipe to serve with our steaks last night for dinner (just having enough left over for me to have on toast for breakfast). I warmed up the left overs in the microwave and then put them on top of the toast and then put a slice of vintage cheddar on the top and put it under the grill/broiler till the cheese was bubbly and browning, result a delicious breakfast, thank you Boomette, made for Every Day a Holiday

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From: Katzen

On Nov 6, 2009

This sandwich is DIVINE! I used 6 year old Balderson white cheddar (naturally aged), did use the dijon, and used homemade multigrain whole wheat bread. Aside from having difficulty eating the mushrooms straight from the pan, it was a snap to put together, and I'm looking forward to buying some smoked gouda to try it with. Boomette, this is just wonderful! Made for Holiday Tag.

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From: CulinaryExplorer

On Nov 4, 2009

These were DELICIOUS! I just used a Sweet Dark bread with some nuts and grains in it, and crimini mushrooms. I also used spicy brown mustard on them and 2 pieces of smoked provolone per sandwich because I always have issues getting gouda to melt before the bread burns. Oh and I used dried thyme because that's all I had on hand, and added a little bit of garlic powder to the mushrooms as well. Definitely something I will make again!

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From: Marsha D.

On Oct 1, 2007

What a great sandwich! I saw photos of Redsie sandwich in the photo forum and knew I had to give this a try. I love both mushrooms and a grill cheese. I used horseradish cheddar cheese that I had gotten at the deli and left out the fresh thyme since I didn't have any on hand. It was wonderful! I will be making this many of times. Thanks so much for sharing the recipe