Recipe: Roasted Mushroom Grilled Cheese Sandwich
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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:
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.
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.
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.
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.
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:
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.
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.
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.
Thanks, Regine!