Love grilled cheese sandwiches? Love mushrooms? Then you’re going to need to make this mushroom sandwich, which beautifully marries the two. Whether you call it a mushroom melt or a mushroom grilled cheese, you’re going to devour it. With sautéed mushrooms and onions covered in deliciously gooey melted cheese in a toasty sandwich, this is as close to grilled cheese sandwich perfection as you can get! Once you’ve made this mushroom recipe, share it on Facebook, Pinterest, Twitter or Instagram - and be sure to tag us @cabotcheese when posting on Instagram.
To make 4 mushroom sandwiches, heat half of the olive oil in a skillet over medium heat. Add mushrooms and cook, stirring, until browned. Transfer to a plate and set aside.
Reduce heat to low. Add remaining oil and onions to the skillet and cook, stirring, until onions are well caramelized. Set aside.
Spread the outside of each sandwich with a thin layer of Cabot Salted Butter. Assemble sandwiches, dividing cheese (Cabot Lite50 Sharp Cheddar or Cabot Muenster or Cabot Swiss Slices),mushrooms and onions equally.
Place a large skillet over medium-low heat and add the sandwiches. Cook slowly until sandwiches are golden on the underside and cheese is beginning to melt, reducing heat if browning too quickly. Turn over and cook until golden on the second side and cheese is completely melted.
For another savory grilled cheese sandwich, try our California Classic Grilled Cheese. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on these mushroom melts, so please rate and review the recipe when you have the chance.
1 tablespoon olive oil, divided
4 ounces fresh mushrooms, thinly sliced
1 medium onion, thinly sliced
2 tablespoons Cabot Salted Butter, softened
4 “sandwich thins”
4 ounces Cabot Lite50 Sharp Cheddar, Cabot Muenster, thinly sliced or Cabot Swiss Slices
HEAT half of oil in skillet over medium heat. Add mushrooms and cook, stirring, until browned; transfer to plate and set aside.
REDUCE heat to low. Add remaining oil and onions to skillet and cook, stirring, until onions are well caramelized; set aside.
SPREAD outside of each sandwich thin with butter. Assemble sandwiches, dividing cheese, mushrooms and onions equally.
PLACE large skillet over medium-low heat; add sandwiches and cook slowly until golden on underside and cheese is beginning to melt, reducing heat if browning too quickly. Turn over and cook until golden on second side and cheese is completely melted.
Recipe courtesy of Candace Karu, Cabot’s Favorite Foodie.