Grilled Mushroom-Cheddar Melts

You can never have too many main course recipes, so give Grilled Mushroom-Cheddar Melts a try. This recipe serves 2 and costs $5.12 per serving. One portion of this dish contains approximately 37g of protein, 39g of fat, and a total of 857 calories. 261 person were glad they tried this recipe. It will be a hit at your The Fourth Of July event. If you have unsalted butter, mixed mushrooms, white wine, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Feed Me Phoebe. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 89%. Try Mushroom and Swiss Patty Melts: Grilled Sandwiches for Two, Snappy Sausage and Cheddar Melts, and Easy Apple-Cheddar Melts for similar recipes.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the shallot and the mushrooms, and saute, stirring every few minutes, until the mushrooms have begun to release their liquids, about 5 minutes. Season the mushrooms with a sprinkle of salt, and add the vinegar. Cook for another 2 minutes, then add the white wine and the thyme, making sure to scrape up any of the mushroom drippings from the pan. Saute until the mushrooms are dark and caramelized, and the liquids have been fully absorbed, about 5 more minutes. Sprinkle with parsley (if using) and set aside. (The mushrooms can be made up to 2 days in advance).In a small bowl, melt the remaining tablespoon of butter, garlic, and additional thyme sprigs in the microwave.Arrange the bread on a work surface and brush on both sides with the garlic butter. Divide the cheese slices among the 4 slices of bread. Top two of the slices with the mushrooms, and sandwich them together with the remaining bread.Heat a grill pan over a medium-high flame and brush it with olive oil. Grill each sandwich one at a time: cook the sandwich on the first side for 2 minutes, pressing down with a spatula. Rotate the sandwich 90 degrees and cook for an additional minute. Flip the sandwich, and repeat on this side. Remove the sandwich when the cheese is properly melted, and you have nice cross-hatch grill marks on the bread.

 

Step by step:

1. In a large skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.

2. Add the shallot and the mushrooms, and saute, stirring every few minutes, until the mushrooms have begun to release their liquids, about 5 minutes. Season the mushrooms with a sprinkle of salt, and add the vinegar. Cook for another 2 minutes, then add the white wine and the thyme, making sure to scrape up any of the mushroom drippings from the pan.

3. Saute until the mushrooms are dark and caramelized, and the liquids have been fully absorbed, about 5 more minutes. Sprinkle with parsley (if using) and set aside. (The mushrooms can be made up to 2 days in advance).In a small bowl, melt the remaining tablespoon of butter, garlic, and additional thyme sprigs in the microwave.Arrange the bread on a work surface and brush on both sides with the garlic butter. Divide the cheese slices among the 4 slices of bread. Top two of the slices with the mushrooms, and sandwich them together with the remaining bread.

4. Heat a grill pan over a medium-high flame and brush it with olive oil. Grill each sandwich one at a time: cook the sandwich on the first side for 2 minutes, pressing down with a spatula. Rotate the sandwich 90 degrees and cook for an additional minute. Flip the sandwich, and repeat on this side.

5. Remove the sandwich when the cheese is properly melted, and you have nice cross-hatch grill marks on the bread.

Nutrition Information:

covered percent of daily need