Mushroom Grilled Cheese

Guest Post: Mushroom Grilled Cheese

With it being #NationalGrilledCheese month what better way to celebrate with this awesome recipe! Our special guest Mardi Michels from eat. live. travel. write has created a delicious Mushroom Grilled Cheese perfect for lunch, light dinner or snack!

I’m thrilled to be back in the Mushrooms Canada kitchen today, visiting from eat. live. travel. write. Today I’m bringing you a recipe that’s a combination of two of my favourite foods – mushrooms on toast and grilled cheese. Mushrooms on toast is my go to” quick dinner – with a bowl of soup or a salad, it’s the best kind of fast food” and it’s a great way to use up those last few mushrooms. Mushrooms sauteed in butter – what could be better? Well, actually, how about adding a bit of cheese?

Mushroom Grilled Cheese

Mushroom Grilled Cheese

Mushroom Grilled Cheese

Serves: 1


  • 3 tablespoon salted butter, divided
  • 6 cremini mushrooms (approx. 75g), thinly sliced
  • A sprig of fresh thyme
  • Flaky sea salt and freshly ground pepper
  • 2 slices country-style (sourdough is good here) bread
  • 60g cheddar cheese, thinly sliced



  1. Heat the butter in a small pan over medium-high heat.
  2. When the butter is melted, add the mushrooms and thyme and cook until the mushrooms have released their juices and are golden brown. Season with a pinch of salt and a good grind of black pepper.
  3. Use the remaining butter to butter the slices of bread and heat a heavy oven-ready skillet (preferably one with a ribbed base to make “griddle marks” on the bread) over medium-high heat.
  4. Heat the broiler to 375˚F. and place the slices of bread butter-side down and cook until they are just starting to turn golden.
  5. Place half cheese slices on one slice of bread and top with the mushrooms.
  6. Place the rest of the cheese on the other slice of bread and cook for a minute or so until the buttered side of the bread is golden brown.
  7. Place the skillet under the broiler until the cheese is completely melted.
  8. Remove from the oven and top the mushroom toast with the other slice of bread.
  9. Slice and serve.


Mardi Michels is a full-time French teacher at the elementary school level, cookery teacher, food and travel writer, recipe developer and the author of A full-time Francophile, she and her husband operate a vacation rental home in Southwest France ( Her first cookbook, In the French kitchen with kids(Appetite by Random House,) publishes on July 31, 2018.

Follow Mardi on Twitter, Instagram, Facebook

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