MUSHROOM GRILLED CHEESE
Make and share this Mushroom Grilled Cheese recipe from Food.com.
Provided by Boomette
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a pan.
- Sautéed mushrooms with thyme until golden.
- Salt and pepper.
- 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.
- Cover with the remaining slices of bread.
- Heat a little bit of butter and oil in a pan.
- Grill sandwiches on each side until they are well golden and the cheese has melted.
Nutrition Facts : Calories 197, Fat 7.6, SaturatedFat 4, Cholesterol 15.3, Sodium 309.1, Carbohydrate 27.3, Fiber 1.9, Sugar 3.3, Protein 5.7
GRILLED CHEESE AND MUSHROOM SANDWICH
Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 797 calories, Fat 62g fat (31g saturated fat), Cholesterol 138mg cholesterol, Sodium 1143mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
MUSHROOM GRUYERE GRILLED CHEESE
Steps:
- For the truffle spread: Thoroughly combine the robiola, lemon zest, rosemary, truffle oil and some salt and pepper in a bowl. Reserve at room temperature.
- For the mushrooms: Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat until it shimmers. Add just enough of the mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften.
- Add a little chopped shallot and garlic, some butter and some rosemary and thyme to the pan. Continue cooking until the mushrooms are tender, about 2 minutes more; transfer to a paper towel.
- Wipe out the skillet and repeat the process, cooking the mushrooms in small batches. Reserve at room temperature.
- For the grilled cheese: Preheat a griddle over moderately low heat to 350 degrees F.
- Brush one side of each bread slice with softened butter. Spread the opposite side with truffle spread (1/4 cup per slice). Top each with a slice of fontina and a slice of Gruyere Spoon 1/2 cup of the mushrooms onto each slice. Sprinkle with the herbs and season with salt. Close the sandwiches.
- Set the sandwiches on the hot griddle and press with a large baking sheet weighted down with cans. Cook until toasted, 3 minutes per side.
- Cut the sandwiches in half diagonally and serve hot.
GRILLED PORTOBELLO MUSHROOMS STACKED WITH FRESH SPINACH AND SHAVED MANCHEGO CHEESE
Provided by Bobby Flay
Categories main-dish
Time 40m
Yield 4 entree servings
Number Of Ingredients 8
Steps:
- Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
- Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
- 1 small shallot, finely chopped
- 1/4 cup sherry vinegar or balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
- 1 small shallot, finely chopped
- 1/4 cup sherry vinegar or balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
STUFFED MUSHROOMS WITH ROASTED RED PEPPERS AND MANCHEGO CHEESE
This is from "The Best International Recipe", from the Cooks Illustrated folks. You want mushrooms with caps about 1.5 - 2 inches in diameters.
Provided by Debbie R.
Categories Vegetable
Time 45m
Yield 24 mushrooms
Number Of Ingredients 7
Steps:
- Wipe the mushroom caps clean. Remove stems completely.
- Rinse the roasted red pepper. Pat dry. Slice into thin strips.
- Put oven rack in lower one-third of oven and preheat to 450. Line a baking sheet with foil. Toss mushroom caps with oil, salt and pepper. Lay gill side down on sheet. Roast until they release juices and shrink, about 25 minutes.
- Remove them from oven. Let cool slightly. When cool enough to handle, flip, fill with cheese and place a few strips of red pepper on top. (At this point, they can be covered and chilled for up to 2 days. You may need to cook them a couple extra minutes tho.).
- Bake until mushrooms are hot and cheese is melted and bubbling, about 20 minutes. Remove to serving platter. Sprinkle with parsley and let sit for 5 minutes before serving.
GRILLED CHEESE WITH SAUTEED MUSHROOMS
Categories Sandwich Mushroom Cocktail Party Vegetarian Quick & Easy Lunch White Wine Fall Pan-Fry Fontina Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides, then cook mushrooms with salt and pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 8 minutes. Add wine and boil, stirring occasionally, until liquid is evaporated, about 5 minutes. Cool mushrooms to room temperature, about 10 minutes.
- Toss mushrooms with cheese and parsley in a bowl.
- Divide cheese mixture among 8 slices of bread (a scant 1/2 cup per slice), spreading evenly, then top with remaining 8 slices.
- Heat 1 tablespoon butter in cleaned skillet over moderate heat until foam subsides, then cook 2 sandwiches, without turning over, until undersides are browned, about 3 minutes. Transfer sandwiches to a cutting board. Heat 1 tablespoon butter in skillet until foam subsides, then return sandwiches, browned sides up, to skillet and cook until undersides are browned, about 3 minutes more, transferring back to cutting board as cooked. Make 3 more batches in same manner.
- Trim off crusts and cut each sandwich into 4 triangles. Top each triangle with a drop of truffle oil (if using).
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- Melt butter in a large skillet over medium-high heat; add shallots and next 6 ingredients (through cremini mushrooms). Cook 10 minutes or until mushrooms are tender and liquid almost evaporates, stirring frequently. Add vinegar; cook 30 seconds or until liquid almost evaporates.
- Divide the mushroom mixture evenly among four bread slices. Top evenly with Manchego cheese and remaining bread slices.
- Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook sandwiches 2 minutes on each side or until cheese melts and bread is toasted (leave skillet on sandwiches while they cook). Rub the top and bottom of each sandwich with cut side of garlic clove.
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