Grilled Mushroom Sandwiches Recipes

MUSHROOM & ONION GRILLED CHEESE SANDWICHES

We took grilled cheese up a notch with baby portobello mushrooms, bacon and cheddar. For weeknight comfort food, it's good to the last crumb. Readers of my blog, theseasonedmom.com, love these! -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 6

Mushroom & Onion Grilled Cheese Sandwiches image

Steps:

In a large nonstick skillet coated with cooking spray, heat 1 tablespoon butter over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Remove from pan. Wipe skillet clean., Place one slice cheese on each of four bread slices. Top with mushroom mixture, bacon and the remaining cheese and bread. Lightly spread outsides of sandwiches with remaining butter., In same skillet, toast sandwiches in batches over medium heat 45-60 seconds on each side or until golden brown and cheese is melted.

Nutrition Facts : Calories 406 calories, Fat 21g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 729mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

Ingredients

3 tablespoons butter, softened, divided
8 ounces sliced baby portobello mushrooms
1 small onion, halved and thinly sliced
8 thin slices cheddar cheese (about 3 ounces)
8 slices Texas toast
4 bacon strips, cooked and crumbled

ROASTED MUSHROOM AND GRUYèRE SANDWICH

For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You'll need only half of the roasted mushrooms for 1 sandwich but you'll find a good use for the rest of them, I'm sure.

Provided by Martha Rose Shulman

Categories dinner, lunch

Time 30m

Yield Serves 1

Number Of Ingredients 9

Roasted Mushroom and Gruyère Sandwich image

Steps:

Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment. Toss mushrooms with 2 tablespoons of the olive oil and thyme leaves and spread in an even layer on the baking sheet. Place in oven and roast for 15 to 20 minutes, stirring halfway through, or until mushrooms are bubbling and moist. Remove from heat and season with salt and pepper.
If desired, rub one side of each slice of bread with the cut clove of garlic.
Sprinkle 2 tablespoons of the cheese over 1 of the slices (on the side you rubbed with garlic). Top with half the mushrooms (use the other half for another sandwich or another recipe). Sprinkle chives over the mushrooms and top with a handful of arugula and remaining cheese. Top with remaining slice of bread (garlic-rubbed side down) and press down firmly. Drizzle remaining olive oil over top slice.
Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.

Nutrition Facts : @context http, Calories 708, UnsaturatedFat 32 grams, Carbohydrate 46 grams, Fat 47 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 920 milligrams, Sugar 10 grams

Ingredients

1/2 pound mushrooms (white or cremini), sliced
2 tablespoons plus 1/2 teaspoon extra-virgin olive oil
1 teaspoon fresh thyme leaves
Salt and freshly ground pepper
2 slices whole-grain bread (3 ounces)
1 garlic clove, cut in half (optional)
2 teaspoons minced chives
Handful of arugula
3/4 ounce grated Gruyère cheese (3 tablespoons)