This easy roasted mushroom grilled cheese uses a trio of cheeses for a rich, cheesy sandwich!
- 8 ounces baby portobello mushrooms, thickly sliced
- 3 Tablespoons olive oil
- 2 teaspoons dried thyme
- salt and pepper, to taste
- 8 slices crusty bread (we like using homemade crusty bread or a nice sourdough!)
- 4 Tablespoons unsalted butter, at room temperature
- 1/4 cup goat cheese, at room temperature (about 2 ounces)
- 1/2 cup shredded parmesan cheese
- 1/2 cup shredded mozzarella cheese
Roast the mushrooms:
- Heat oven to 400° Fahrenheit.
- In a large mixing bowl, toss sliced mushrooms with olive oil, thyme, salt, and pepper.
- Spread seasoned mushrooms on a large baking sheet, making sure there is plenty of room between each piece.
- Bake mushrooms at 400° F for 15-20 minutes, until they’ve reduced and slightly browned. Remove from the oven and set aside.
Make the grilled cheeses:
- Generously butter one side of each bread slice, then place half of the bread slices butter-side down in a large skillet (reserve the other half of your bread slices for the top of your sandwiches!) You may have to work in batches depending on the size of your skillet.
- Spread a spoonful of goat cheese across the top of each slice of bread. Top with a sprinkle of parmesan cheese, a spoonful of roasted mushrooms, and a handful of mozzarella cheese. Top with the last four pieces of bread, butter side up, to form your sandwich.
- Turn the heat on to medium.
- Keep an eye on the sandwiches as they cook. When the bottom piece of bread has browned up nicely (about 5-7 minutes, depending on how hot your pan is – I like to keep mine on medium-low so the cheese melts niiiiiice and slooooow) flip the sandwich to toast the other side of the bread.
- Remove grilled cheeses from the pan, slice in half, and serve immediately.
Substitutions: Use white button mushrooms, large portobellos, or your favorite mushroom variety in place of the portobellos. Add extra veggies (spinach, kale, tomato, caramelized onions, roasted red pepper) to make these sandwiches a bit heartier. Add protein if you like – this recipe is great with crispy bacon, ham, shredded chicken, or a fried egg. You don’t need to use all three cheeses – just grab whatever you have on hand! These sandwiches are great with white cheddar, havarti, brie, gruyere, or a mix of cheeses. You can also add a drizzle of pesto, balsamic vinegar, honey, or truffle oil for extra flavor.
This works best with room temperature goat cheese, which is easier to spread. Letting the goat cheese sit on the counter for 20 minutes or so before assembling your sandwiches is usually plenty – I like taking the goat cheese out of the fridge when I start to prep the mushrooms. To soften your goat cheese more quickly, heat it in a microwave-safe dish for 5-10 second intervals, stirring in between each one, until soft.
To make this grilled cheese in the oven, assemble sandwiches as written and bake on a large sheet pan at 400° F for 5-7 minutes until the tops are lightly browned. Flip sandwiches and bake another 5-7 minutes until toasted.
Strict vegetarians should look for cheeses made without rennet.
Keywords: melt, portobello, sandwich