Let Me Tell You About Garlic Mushroom Grilled Cheese
You ever have one of those days where the only thing you want for dinner is something cheesy, buttery, and, well, a bit over the top? That was me last Tuesday. Had a rough day (don’t even ask about my inbox), and all I could think about was this Garlic Mushroom Grilled Cheese I’ve been making since, gosh, college? Back then, I tried to impress a date with it, but honestly, I ended up eating most of it myself (he was more into smoothies anyway). Anyway, this sandwich is like a big hug wrapped in golden bread, and it never lets me down. Plus, who doesn’t love mushrooms swimming in garlicky butter?
Why You’ll Love This (According to My Family, Anyway)
I make this when the weather’s a bit gloomy or everyone’s cranky. My family goes crazy for this because the kitchen smells like a fancy café (except, you know, with more chaos). I used to avoid mushrooms because they made things a bit soggy, but after about five attempts—and one unfortunate pan-burning incident—I’ve figured out the secret. This is the one sandwich that gets everyone away form their phones for at least ten minutes. Oh, and if you’re not a big garlic fan, well, maybe just go easy on that part (but to me, that’s like making lemonade without lemons).
What You Need (and What I Sometimes Swap)
- Bread: 4 thick slices (sourdough is amazing, but I’ve made it with plain old sandwich bread in a pinch—my gran used to swear by the local bakery’s rye, honestly any version works fine)
- Mushrooms: About 2 cups, sliced (I usually use cremini, but button or even chopped portobellos work—once I used shiitake and it was a bit odd, but not awful)
- Butter: 2-3 tablespoons (salted or unsalted, whatever you’ve got; if you’re desperate, olive oil is ok, but the flavor isn’t quite there)
- Garlic: 2-3 cloves, minced (sometimes I sneak in a fourth, but my husband claims it’s “too much”—it never is)
- Cheese: A hearty handful (about 1 cup shredded; I like half mozzarella and half sharp cheddar, but pretty much anything melts will do. Once I tried vegan cheese for my friend Jake—it didn’t quite melt but still tasted alright.)
- Fresh herbs: A few sprigs of thyme or parsley, chopped (totally optional; sometimes I forget this step and nobody notices)
- Salt & pepper: To taste
How I Actually Make It (Sometimes With a Few Detours)
- Prep the mushrooms: Heat a big nonstick skillet (or whatever pan’s clean) over medium. Melt the butter; I usually swirl it around and enjoy that first whiff. Toss in the mushrooms and stir so they all get some butter love. Cook for about 5-7 minutes, stirring now and then, until they shrink and get golden and maybe a bit crispy round the edges. This is where I usually sneak a taste—watch out, they’re hot!
- Add garlic: Chuck in the garlic. Stir for another minute, just until it smells like heaven (don’t let it burn, trust me, burned garlic is nobody’s friend). Sprinkle with salt, pepper, and herbs if you’ve got ‘em.
- Assemble the sandwiches: Butter the outsides of your bread slices (I do both sides when I’m feeling extra, but that’s just me). Pile some cheese onto one slice, top with the garlicky mushrooms, then more cheese (I like to sandwich the mushrooms between cheese for maximum meltiness). Top with the other slice, buttered side out.
- Grill: Wipe the pan if it’s super mushroomy, or don’t—up to you. Place the sandwiches in and cook over medium-low. Press them down a bit with a spatula. Let each side go 3-4 minutes, or until they’re golden and the cheese is actually oozing out the sides. (Once I tried rushing this with high heat and wound up with burnt bread and cold cheese—never again.)
- Serve: Let them rest a minute before slicing (if you can wait), then slice in half and serve. Sometimes I add a little extra chopped parsley on top to feel fancy.
Stuff I’ve Learned (a.k.a. My Notes)
- If you wash mushrooms, dry them well or you’ll get a soggy mess. Actually, I find it works better if you just brush the dirt off (or don’t, I won’t judge).
- Cheese melts better if you grate it yourself. Pre-shredded is fine too—just less gooey, in my opinion.
- Sometimes I add a pinch of chili flakes when no-one’s looking. Not traditional, but hey, it’s my kitchen.
Variations I’ve Tried (The Good, The Bad, The Mushy)
- Swapped in spinach for half the mushrooms—makes it greener, kids didn’t even notice. Score.
- Added caramelized onions one time, but it got a bit too sweet for my taste. My neighbor loved it though, so maybe it’s just me.
- Tried using gluten-free bread once. It held together, but let’s just say it wasn’t my finest hour.
- Once tried with blue cheese… and well, that was a strong flavor. Proceed with caution!
What You Need (and Workarounds)
- Nonstick skillet or frying pan (a regular pan with enough butter works, too; I’ve even used my old sandwich press—bit of a faff to clean though)
- Spatula (I once used a fish slice—anything flat does the trick!)
- Grater (for cheese, but if you’re desperate, just tear it with your hands—rustic style)
How to Store & Reheat
If by some miracle you have leftovers, wrap them in foil and keep in the fridge. Reheat in a pan (not the microwave, unless you like sad bread). In my house, it never lasts more than a day! Honestly, sometimes I eat the leftover mushrooms cold, straight from the fridge—don’t judge.
How I Like to Serve Garlic Mushroom Grilled Cheese
My favorite is with a bowl of tomato soup (the classic), but sometimes I just cut it into triangles and serve with a quick salad. My daughter likes dunking hers in ketchup—can’t say I get it, but hey, whatever works. Once in a while, I’ll add pickles on the side, because why not?
Lessons I’ve Learned (Pro Tips, Sort Of)
- Don’t rush the mushrooms—if you pile too many in the pan, they steam instead of browning. I did this once in a hurry and ended up with a weird, grayish pile. Not my best work.
- Let the sandwich rest a minute before slicing—otherwise, all the cheese runs straight out (I know, patience isn’t easy).
- Test your heat! Too high, and the bread burns while the cheese stays stubbornly solid. Medium-low really is the sweet spot here.
Questions Folks Have Asked Me (and My Honest Answers)
- Can I make this vegan?
- Sort of! Use vegan butter and cheese. It’s not quite the same melt, but the flavors still work. Actually, I find it works better if you use a combo of vegan cream cheese and shreds.
- What if I don’t have fresh garlic?
- Garlic powder works in a pinch—use about half a teaspoon. Not as punchy, but it’ll do. Or just skip it and let the mushrooms shine.
- What’s a good mushroom substitute?
- You could try sautéed zucchini or even eggplant, though honestly, it’s a different beast. (Still tasty.)
- Can I freeze these?
- Well, you can, but I don’t really recommend it. The bread goes a bit funky. Better to make the mushroom filling ahead and keep it in the fridge for quick sandwiches later.
- Where do you get your bread?
- Honestly, I just grab whatever looks good at the grocery—but if you want to bake your own, this sourdough recipe is a game changer.
- Any tricks for extra flavor?
- I sometimes add a splash of white wine to the mushrooms while they’re cooking (just a splash!). Or try smoked cheese for a twist. Also, check out Serious Eats’ grilled cheese tips—they’re nerdy, but helpful.
Anyway—give it a go, let me know how it turns out, and if you find a new twist, I’d love to hear about it! Oh, and if you’re the type who likes a bit of crunch, maybe toss in some potato chips. That’s how my cousin Steve eats his, and honestly, it’s weirdly great.