Best Hg Melty Mushroom Swiss Grilled Cheese Recipes

MELTY MUSHROOM-SWISS GRILLED CHEESE RECIPE - (4.5/5)

Steps:

• Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir mushrooms and onion until softened and browned, 6 - 8 minutes. Lay bread slices flat and spread both with the cheese wedge. Top one slice with the cheese slice and cooked veggies. Top with the other bread slice, cheesy side down. Spread the top of the sandwich with 1 tsp. butter. Remove the skillet from heat, re-spray, and return to medium-high heat. Place sandwich in the skillet, buttered side down. Spread the top with remaining 1 tsp. butter. Cook until bread is lightly browned and cheese has melted, about 2 minutes per side, flipping carefully. Dig in! MAKES 1 SERVING

GRILLED CHEESE AND MUSHROOM SANDWICH

Steps:

• In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

MUSHROOM GRILLED CHEESE

Steps:

• Heat the oil and butter in a large sauté pan over medium heat. Once the butter is starting to sizzle, add the mushrooms in a single layer. Let them cook for a few minutes undisturbed. Check the bottom of the mushrooms, and, when they're golden brown and caramelized on the edges, flip. Continue to cook until the other side is caramelized, as well. Add the onions and sauté until softened, about 2 minutes. Stir in the garlic.
• Deglaze the pan with the wine and allow the liquid to cook off for another minute. Season with thyme, salt, and pepper to taste. Remove from heat.
• Butter one side of each of the four slices of bread. Assemble the sandwiches with one piece of bread (buttered side out) followed by a slice of cheese, half the mushrooms, another slice of cheese, then a second slice of bread, buttered side out.
• Heat a grill pan over medium heat. Add the sandwiches and grill for 3-5 minutes or until golden and crisp on one side. Carefully flip the sandwiches, cover the pan with a lid or cookie sheet, and cook an additional 2-3 minutes or until the opposite side is golden and cheese is extra melty. Serve immediately.

CHEEZY MUSHROOM MELT

Steps:

• Chuck Hughes makes this melt for breakfast or lunch: creamy, earthy and cheesy, you can't go wrong!
• For the mushrooms: In a saucepan on medium heat, add 1 tablespoon olive oil. Add onions and mushrooms and saute for 5 minutes, or until slightly brown. Add garlic and continue cooking for 1 minute. Add veal stock and simmer for another 5 minutes until liquid has reduced. Remove from heat and add parsley. Season with salt and pepper.
• For the bechamel sauce: Meanwhile, in a saucepan melt the butter over medium heat. Add flour and mix with a wooden spoon. Continue to cook for 2 minutes. Whisk in the milk and continue cooking until it thickens, about 2 minutes. Add Gruyere cheese and keep at a medium low heat until it is completely incorporated. Set aside.
• For the melt: Butter each piece of bread on one side. Spoon the mushroom mixture onto the unbuttered side of the bread, top with cheesy bechamel sauce and cover with another slice of bread. Place in a frying pan on medium heat and cook for about 2 minutes on each side.
• For serving: Remove, cut in half and add a spoonful of remaining mushroom mixture on top. Garnish with more grated cheese as desired and serve.

MELTY GRILLED MUSHROOM SWISS BURGER

Steps:

• Prepare a grill or grill pan over medium-high heat. Brush the grill with vegetable oil. In a small bowl, combine the mayonnaise and dijon. Set aside.
• In another small bowl, combine the vinegar, 2 tablespoons of the olive oil, thyme, and garlic. Thread the mushrooms onto three 10-inch skewers (if wood, soak for 10 minutes in water before using). Brush mushrooms all over with oil mixture and season with salt and pepper.
• Shape beef into 4 equally-sized patties, about 4-inches wide. Season both sides with salt and the pepper. Using your thumb, press a shallow indent into the center of each burger. Brush cut sides of buns with remaining olive oil. Set both aside.
• Place buns on grill cut side down and grill until lightly toasted, about 30 seconds. Remove to a plate and keep warm.
• Grill mushrooms until golden and tender, turning a few times, about 10 minutes. Remove to a plate and let sit until skewers are cool enough to handle. Remove mushrooms and thinly slice.
• Meanwhile, grill patties until crust develops on bottom side, about 5 minutes. Flip and cook 4 minutes more. Top each burger with two slices of cheese, cover the grill, and cook until cheese is melted and meat is no longer pink in center, about 2 minutes more. Remove burgers to a plate.
• To assemble, spread bottom buns with mayonnaise mixture. Top with arugula and a patty. Pile mushrooms on top of patty and sandwich with top bun. Serve immediately.