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Recipe: Roasted Mushroom Grilled Cheese Sandwich

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Usually we stick by the “if it ain’t broke, don’t fix it” mentality with food but when it comes to grilled cheese, there’s oh so many ways it can be improved and not ruin the original.

It’s cheese after all, you can’t really go wrong!

So when we heard about London street food legends, Grill My Cheese’s debut cookbook, we couldn’t wait to get our hands on their cheesy recipes. From adding doughnuts to giving things a sweet touch, they’ve gone all out with this book (which you can win this week) but for practicality and ease, this mushroom sandwich recipe really stood out.

They said: “Roasting mushrooms gives them a great, meaty texture that is perfect for this toastie. This takes more time, but – trust us – the flavour is far more intense.”

Let us know what you think!

Roasted Mushroom Grilled Cheese Sandwich Recipe:

 

The GMC signature cheese blend:

Keen’s Cheddar (1 part) – an unpasteurized, strong-flavoured Cheddar matured for a minimum of one year. It has a creamy, smooth and firm texture and long, earthy, rich, nutty flavours with a sharp finish.

Farmhouse mature Cheddar (2 parts) – a great flavour enhancer to mellow out the blend slightly.

Swiss Gruyère (1 part) – a buttery, sweet, slightly nutty cheese with a flavour that varies widely with age. We use one of the younger varieties; the more mature it is, the more earthy and complex the flavour.

Cow’s ‘low moisture’ mozzarella (2 parts) – known for its mild flavour and great ‘stretch’, this is one of the most versatile and best cheeses to use when adding stronger flavours to a toastie (see opposite)

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ingredients

100g (3 1⁄2oz) chestnut (cremini) mushrooms, quartered
1 garlic clove, finely chopped
1 tsp olive oil
Salt and freshly ground pepper
2 slices of sourdough bread, buttered on one side
100g (31⁄2oz) mixed grated cheese (see tip for our blend.)
Handful of fresh parsley,leaves picked and finely chopped

The GMC signature cheese blend:

Keen’s Cheddar (1 part) – an unpasteurized, strong-flavoured Cheddar matured for a minimum of one year. It has a creamy, smooth and firm texture and long, earthy, rich, nutty flavours with a sharp finish.

Farmhouse mature Cheddar (2 parts) – a great flavour enhancer to mellow out the blend slightly.

Swiss Gruyère (1 part) – a buttery, sweet, slightly nutty cheese with a flavour that varies widely with age. We use one of the younger varieties; the more mature it is, the more earthy and complex the flavour.

Cow’s ‘low moisture’ mozzarella (2 parts) – known for its mild flavour and great ‘stretch’, this is one of the most versatile and best cheeses to use when adding stronger flavours to a toastie (see opposite)

1.

Preheat the oven to 200°C/400°F/Gas 6. Put the quartered mushrooms in a roasting dish with the garlic and olive oil. Season with salt and pepper to taste, mix to coat and roast in the oven for 20 minutes, giving them a little shake halfway through. Remove from the oven and leave to cool slightly.

2.

Place the bread slices buttered side down and sprinkle the grated cheese over one slice, followed by 11⁄2 tablespoons of the mushrooms; there should be enough to cover the bread and ensure you get mushroom in every bite (save any left over for another use). Add parsley before closing the sandwich and cooking using your preferred method until golden brown.

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ingredients

100g (3 1⁄2oz) chestnut (cremini) mushrooms, quartered
1 garlic clove, finely chopped
1 tsp olive oil
Salt and freshly ground pepper
2 slices of sourdough bread, buttered on one side
100g (31⁄2oz) mixed grated cheese (see tip for our blend.)
Handful of fresh parsley,leaves picked and finely chopped

The GMC signature cheese blend:

Keen’s Cheddar (1 part) – an unpasteurized, strong-flavoured Cheddar matured for a minimum of one year. It has a creamy, smooth and firm texture and long, earthy, rich, nutty flavours with a sharp finish.

Farmhouse mature Cheddar (2 parts) – a great flavour enhancer to mellow out the blend slightly.

Swiss Gruyère (1 part) – a buttery, sweet, slightly nutty cheese with a flavour that varies widely with age. We use one of the younger varieties; the more mature it is, the more earthy and complex the flavour.

Cow’s ‘low moisture’ mozzarella (2 parts) – known for its mild flavour and great ‘stretch’, this is one of the most versatile and best cheeses to use when adding stronger flavours to a toastie (see opposite)

1.

Preheat the oven to 200°C/400°F/Gas 6. Put the quartered mushrooms in a roasting dish with the garlic and olive oil. Season with salt and pepper to taste, mix to coat and roast in the oven for 20 minutes, giving them a little shake halfway through. Remove from the oven and leave to cool slightly.

2.

Place the bread slices buttered side down and sprinkle the grated cheese over one slice, followed by 11⁄2 tablespoons of the mushrooms; there should be enough to cover the bread and ensure you get mushroom in every bite (save any left over for another use). Add parsley before closing the sandwich and cooking using your preferred method until golden brown.

SHOW MORE
SHOW LESS

Usually we stick by the “if it ain’t broke, don’t fix it” mentality with food but when it comes to grilled cheese, there’s oh so many ways it can be improved and not ruin the original.

It’s cheese after all, you can’t really go wrong!

So when we heard about London street food legends, Grill My Cheese’s debut cookbook, we couldn’t wait to get our hands on their cheesy recipes. From adding doughnuts to giving things a sweet touch, they’ve gone all out with this book (which you can win this week) but for practicality and ease, this mushroom sandwich recipe really stood out.

They said: “Roasting mushrooms gives them a great, meaty texture that is perfect for this toastie. This takes more time, but – trust us – the flavour is far more intense.”

Let us know what you think!

Roasted Mushroom Grilled Cheese Sandwich Recipe:

 

1.

Preheat the oven to 200°C/400°F/Gas 6. Put the quartered mushrooms in a roasting dish with the garlic and olive oil. Season with salt and pepper to taste, mix to coat and roast in the oven for 20 minutes, giving them a little shake halfway through. Remove from the oven and leave to cool slightly.

2.

Place the bread slices buttered side down and sprinkle the grated cheese over one slice, followed by 11⁄2 tablespoons of the mushrooms; there should be enough to cover the bread and ensure you get mushroom in every bite (save any left over for another use). Add parsley before closing the sandwich and cooking using your preferred method until golden brown.

SHOW MORE
SHOW LESS
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The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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comments
Leave A Comment

Regine 6 months ago

Hi Rachel and Khoollect Team!
I am a super fan of your cooking show and just subscribed to khoollect today. I wanted to say great recipe, I love mushroom! wish I could see more recipes like this.

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Rachel Khoo 6 months ago

Thanks, Regine!

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